HiETARY  Computer 


p-   ■•■.-. 

>..    'a 


:^r  ^  ■,;J)- 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 

LOS  ANGELES 


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Digitized  by  the  Internet  Arciiive 

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http://www.archive.org/details/dietarycomputereOOrichiala 


STATE  NORMAL  SCHOOL, 

ttO&  RHODii&it  6AU. 


'  -''J 


>  I 


STATE  NORMAL  SCHOOL, 

THE  DIETARY  COMPUTER. 


EXPLANATORY   PAMPHLET 


TJ/£  PAMPHLET  CONTAINING 

/ 
TABLES  OF  FOOD   COMPOSITION,  / 

LISTS  OF  PRICES,    WEIGHTS,    AND  MEASURES, 

SELECTED  RECIPES  FOR    THE  SLIPS, 

DIRECTIONS  FOR    USING    THE  SAME. 


ELLEN    H.    RICHARDS, 

/nstructor  in  Sanitary  Chemistry,  Massachusetts  Institute  of  Technology . 

ASSISTED    BY 

LOUISE   HARDING   WILLIAMS. 


//2>83 


FIRST  EDITION. 
FIRST    THOUSAND. 


NEW  YORK : 

JOHN   WILEY   &   SONS. 
London:  CHAPMAN   &   HALL,  Limited. 

igo2. 

77a«.v.  1903 


Copyright,  1902, 

BY 

ELLEN   H.   RICHARDS. 


ROBERT  ORUMMOND  PRINTFR,    NEW  YORK 


\ 


STATE  pfillU  SCHOOL, 
T/ 


THE   DIETARY  COMPUTER. 

The  aim  of  this  little  pamphlet  is  to  familiarize  settlement 
workers  and  progressive  housewives  with  a  few  fundamental 
principles  used  in  making  out  bills  of  fare  according  to  food 
values.  Not  that  the  cook's  art  is  not  also  essential,  but  that 
it  is  another  matter.  It  can  make  savory  these  valuable  food 
materials,  but  it  cannot  make  one  pound  of  potato  worth  as 
much  for  nutrition  as  one  pound  of  rice,  or  one  pound  of  sugar 
or  of  fat  to  yield  the  nitrogen  which  is  found  in  meats  and 
legumes. 

To  do  this  estimating  there  is  needed,  ist,  a  list  of  the 
common  food  substances  used,  giving  the  grams  and  calories 
in  each  pound  as  bought;  2d,  the  composition  by  weight  of 
>^  the  dishes  made  from  these  food  materials,  which  makes  pos- 
^  sible,  3d,  the  food  value  of  each  dish.  For  the  cost  of  the  bill 
^  of  fare  is  needed,  4th,  the  prices  per  pound  as  purchased,  and, 
^  5th,  the  amounts  to  be  served  a  definite  number  of  persons  (a) 
Kj    when  it  is  the  chief  dish,  (^)  when  it  is  one  of  several. 

To  boil  down  two  or  three  hundred  cook-books  into  twenty 
pages  is  doubtless  to  destroy  the  peculiar  lightness  and  delicacy 
of  aroma  and  to  replace  it  by  a  dark  thick  mass  which  at  first 
sight  may  have  little  attractiveness. 

And  yet  many  gallons  of  light-colored  foamy  cider  are  boiled 
down  to  make  one  of  the  dark  thick  syrup  which  the  old  New 
England  housewife  used  to  such  good  advantage  during  the 
long  cold  winter  in  flavoring  the  otherwise  monotonous  diet. 


2  THE  DIETARY  COMPUTER. 

It  was  material  at  hand,  and  it  served  her  purpose  in  the  days 
when  one  small  case  held  her  spices  and  flavorings. 

This  little  pamphlet  is  just  a  makeshift  like  boiled  cider, 
concentrated  essence  of  something  more  delicate,  to  be  used 
with  judgment  and  discretion  as  a  wire  fence  to  guide  the 
learner  to  better  sources. 

The  final  object  of  food  is  nutrition,  and  it  will  do  no  harm 
to  call  attention  to  the  food  value  of  some  of  the  common 
dishes  as  found  on  our  tables  without  obscuring  this  value  by 
the  fancy  garnishings  or  many  handlings  so  common  in  the 
modern  recipes. 

This  is  no  new  cook-book,  it  is  only  a  bald  statement  of  a 
few  facts  to  help  those  who  really  wish  to  learn.  The  dishes 
are  therefore  arranged  in  order  of  food  values,  and  the  com- 
binations are  made  so  as  to  approximate  the  standard  ration. 
That  the  same  food  value  is  obtained  at  varying  cost  is  evi- 
dent, and  it  should  be  a  simple  matter  to  choose  that  set  of 
combinations  which  will  suit  the  purse. 

That  these  combinations  might  be  almost  infinitely  extended 
goes  without  saying.  With  the  aid  of  any  cook-book  which 
gives  quantities  the  dishes  in  each  section  may  be  increased 
tenfold  or  one  hundred  fold.  The  great  difficulty  is  to  find  a 
recipe  to  quote.  A  cupful  as  used  in  one  book  means  three 
and  one-half  ounces,  in  another  four  ounces.  A  tablespoonful 
of  butter  in  the  majority  of  cook-books  consulted  means  one 
ounce,  in  the  cooking-school  recipes  of  modern  date  it  means 
one-half  an  ounce.  In  some  books  three  teaspoonfuls  equal 
one  tablespoonful,  in  others  four.  In  many  books  we  do  not 
know  what  the  measures  stand  for,  hence  these  recipes  have 
that  delightful  indefiniteness  which  is  supposed  to  be  charac- 
teristic of  good  cookery. 

The  list  of  food  values  in  a  pound  of  the  different  substances 
on  pages  44  to  49  is  taken  from  Bulletin  No.  28,  revised  edi- 
tion. Office  of  Experiment  Stations,  Department  of  Agriculture, 
1899.  These  figures  are  in  most  cases  the  result  of  several 
analyses  of  products  found  in  American  markets,  and  while  no 


THE   DIET/1RY   COMPUTER.  3 

one  claims  that  they  represent  the  exact  food  value  of  the 
housewife's  purchase,  they  are  approximate  and  may  serve  as 
guide-posts  to  point  out  her  road  to  a  better  understanding  of 
the  various  foods  which  she  furnishes  to  her  family. 

The  recipes  are  not  warranted  to  succeed  the  first  time  try- 
ing, but  at  least,  if  variations  are  necessary,  the  cook  will  know 
M'hether  she  is  increasing  or  decreasing  the  food  value,  which 
is  the  chief  thing.  Having  once  had  her  measuring  dishes 
and  spoons  standardized,  she  can  keep  them  for  such  uses 
without  weighing  each  time.  Any  apothecary  can  give  the 
weight  measured  by  a  given  cup  or  spoon,  and  the  dealers  in 
kitchen  utensils  will  provide  standard  measures  just  as  soon  as 
they  are  called  for.  Those  at  present  in  the  market,  even  the 
tin  measuring-cups,  are  not  often  made  with  sufficient  care. 

It  was  at  first  intended  to  give  credit  to  each  cook-book  for 
the  recipes  quoted,  but  the  necessity  of  assuming  weights, 
where  none  were  given,  in  some  part  of  nearly  every  recipe, 
deterred  the  author  from  incurring  the  just  wrath  of  the 
cooks. 

The  success  of  a  dish  depends  upon  three  things:  ist.  The 
tastes  and  habits  of  the  persons  before  whom  it  is  set ;  in  other 
words,  flavor,  consistency,  and  seasoning  must  be  adapted  to 
the  whims  of  the  eaters.  2d.  The  care  and  cleanliness  with 
which  the  ingredients  are  prepared  and  the  judgment  with 
which  they  are  put  together  and  cooked.  3d.  The  attractive- 
ness with  which  the  cooked  food  is  served ;  this  includes  tem- 
perature, quantity,  color,  form,  and  arrangement. 

"Home  cooking"  means  the  peculiar  combinations  which 
suit  the  particular  group  catered  for. 

"  Proteid "  means  that  which  furnishes  new  material  to 
take  the  place  of  that  used  up  in  the  wear  and  tear  of  the 
active  parts  of  the  organism,  as  well  as  that  which  is  essential 
to  the  building  of  new  tissue.  Hence  the  growing  child 
needs  more  in  proportion  to  its  body  weight  than  an.  adult. 
"Fat"  and  "carbohydrate"  (starch,  sugar,  etc.)  contain  no 
nitrogen  and  therefore  cannot  take  the  place  of  proteid,  but 


4  THE  DIETARY  COMPUTER. 

they  may  to  a  certain  extent  replace  each  other,  especially  in 
adult  life. 


DIETARY    ESTIMATES,    BASED    ON    FOOD   AS    PURCHASED. 


Per  Day. 


Man  at  hard  labor. . . 
Man  at  light  labor . . . 
Woman  at  light  labor 
Child  of  nine  years. . 


Proteid. 

Fat. 

Carbo- 
hydrates. 

Grams. 

Grams. 

Grams. 

ISO 

150 

500 

125 

125 

400 

100 

100 

320 

78 

45 

280 

Calories. 


4060 
3310 
2650 
1890 


Americans  take  far  more  fat  in  proportion  to  carbohydrate 
than  any  other  nation.  They  are  more  active.  Whether  their 
activity  follows  from  the  use  of  fat  is  not  known,  only  sus- 
pected. Grease-traps  must  be  made  to  yield  their  secrets 
before  this  can  be  determined. 

Calorie  is  a  unit  measure  of  heat  used  to  denote  the 
energy-giving  power  of  food. 

Table  II  is  a  list  of  the  total  food  values  and  estimated  cost 
of  the  recipes  given  in  Table  V,  arranged  in  order  of  food 
value. 

Table  III  gives  the  same  list  arranged  in  order  of  cost  per 
1,000  calories. 

Table  IV  gives  the  same  list  arranged  in  order  of  cost  per 
100  grams  of  nitrogenous  substance. 

In  order  to  plan  a  dietary  of  a  given  composition  at  a 
given  cost  it  is  necessary  to  know : 

isf.  The  approximate  composition  of  the  food-materials  to 
be  used  (Table  VII).  These  data  vary  as  our  knowledge 
increases,  and  can  never  be  more  than  approximations  within 
somewhat  wide  limits. 

2d.  The  amount  of  food  materials  entering  into  the  com- 
position of  each  dish.  Table  V  (Recipes).  Only  in  case  this 
is  kfiown  can  the  food  values  be  computed  for  Table  II.  In 
order  to  know  this  it  is  necessary  to  have  : 

3d.   Definitions  and  equivalents  of  weights  and  measures. 


THE  DIETARY    COMPUTER.  5 

Those  used  in  this  compilation  are  given  in  Table  VI.  At 
present  pounds  and  ounces  are  kept ;  it  is  hoped  that  in  a  few 
years  all  recipes  may  be  given  in  grams. 

4th.  The  cost  per  pound  is  to  be  filled  in,  in  the  blank 
columns  of  Table  VII,  by  the  user. 

It  is  not  always  necessary  or  wise  to  so  plan  the  food  that 
on  each  day  of  the  week  an  exact  proportion  of  the  various 
constituents  be  maintained,  but  each  week's  total  should  be 
nearly  the  theoretical  amount.  It  must  be  understood,  how- 
ever, that  as  yet  we  know  too  little  of  the  effect  on  digesti- 
bility, of  cooking,  and  of  the  combination  of  two  or  more  foods 
in  one  dish,  or  at  one  meal,  to  permit  of  very  close  calculation. 

Individual  bodily  condition  also  affects  food  utilization  to 
an  unknown  extent,  so  that  no  one  can  rely  on  mathematical 
calculations  of  food  quantities  without  at  the  same  time  taking 
careful  record  of  bodily  weight  and  efficiency. 

Various  other  facts  are  needed  before  reliable  estimates 
can  be  made  ;  such  as  wastes  in  preparation,  losses  in  cook- 
ing, in  serving,  and  in  the  portions  taken  away  with  the  plates. 

In  an  appendix  will  be  found  a  table  of  interchangeable 
weights  and  measures. 


THE  DIET/iRY   COMPUTER. 


Table  I. 

CONSTANTS. 


Name  of  Dish. 


Coffee,  milk,  and  sugar. 

"  cream,  and  sugar 
Tea,  cream,  and  sugar.. 
Cereal,  milk,  and  sugar. 

Cereal  and  cream 

Bread  and  butter,  No.  i 

"        "         "       No.  2 

Day's   supply  of  bread   and 
butter,  milk  and  sugar . 

Oranges,  6  large,  3  lbs 

Bananas,  2  lbs 

Strawberries,  i\  lbs.;  sugar, 
4  oz 

Prunes  (dry,    6   oz.);    sugar, 
2  oz 

Dried  apple,  J  lb. ;  sugar,  4  oz. 

Fresh  apples,  2  lbs.;  sugar, 
7  oz.. 

Peanuts,  i  lb.,  shelled 


No.  of 
Recipe. 

Cost, 
Cents. 

Proteid. 

Fat. 

Carbo- 
hydrate 

Calories 

a 

3-9 

Grams. 
6 

Grams. 
7 

Grams. 
65 

353 

b 

7-7 

2 

II 

60 

360 

c 

6.7 

2 

6 

59 

317 

d 

7-4 

26 

16 

196 

1060 

e 

16 

24 

53 

131 

II30 

f 

2.5 

10 

25 

60 

522 

S 

7.5 

32 

75 

179 

1566 

h 

21 

79 

144 

721 

4620 

i 

10 

8 

I 

"5 

510 

J 

5 

7 

^ 

129 

600 

k 

30.7 

6 

4 

161 

726 

I 

4.8 

3 

158 

662 

m 

4.2 

2 

4 

161 

702 

n 

8.4 

4 

3 

315 

1339 

0 

6 

113 

172 

108 

2560 

%. 


o 


TABLE  /;    CON  ST /I  NTS. 
CONSTANTS. 


Name  of  Dish. 

Ounces. 

Cost. 

Proteid. 

Fat. 

Grams. 

6.8 

Carbo- 
hydrate 

Calories 

Coffee 

>  c     < 

\/\ 

H 

I 
6 
2 

I 
3 

2 

0.5 

2 
2 

6 

8 

2 

6 
6 

4. 
I 

12 

3 

ilb.Soz. 
5  oz. 

I  lb. 

12  OZ. 

2 
1.2 

•7 

Grams. 
5.6 

Grams. 

8.5 
56.7 

121  , 

232 

Milk   

Sugar  

Coffee 

3-9 

2 

5 
•  7 

5.6 

2.6 

6.8 
II 

65.2 

3 
56.7 

353 

128 
232 

Cream   

Suyar 

Tea 

7-7 

2 

4 
•7 

2.6 

1.6 

II 
6.6 

59-7 

2 
56.7 

360 

85 
232 

Cream 

Cereal 

6.7 

5 

1-7 
■7 

1.6 

19 
7.5 

6.6 

7-5 
9 

58.7 

127.5 
ir.3 
56.7 

317 

668 
161 
232 

Milk 

Cereal 

7-4 

5 
II 

26.5 

19 

4-5 

16.5 

7-5 
45-7 

195.5 

127-5 
4-5 

1061 

668 

462 

Cream  (thick) 

Bread  )  ^r      , 

Butter  r        •••••••• 

i6 

I 
1-5 

23-5 
10.8 

53-2 

1-3 
23-7 

132 
59.7 

1130 

301 
221, 

Bread  )  t^t 

Butter  [No.  2 ,. 

2.5 

3 

4-5 

34.3 
32.4 

25 

4 
71. 1 

59-7 
179 

522 

903 
663 

Day's  supply  of  bread, 

sugar : 

Bread 

7-5 

6 

7-5 
3-5 
4 

32.4 

64 
15 

75.1 

8 

118. 5 

18 

179 

358 

22.7 
340.2 

1566 

1806 

II85 

323 
1392 

Butter 

Milk 

Sugar 

21 

79 

144.5 

720.9 

4626 

• 

THE  DIETARY  COMPUTER. 


Table  II. 

DISHES     CONTAINING     MEAT— IN     ORDER    OF     FOOD     VALUE 
EXPRESSED    IN    CALORIES. 


Name  of  Dish. 


Scrapple  (Philadelphia) 

Irish  stew  and  dumplings  .  .  . 

Veal  croquettes 

Salt  pork  in  butter 

Baked  beans  and  brown  bread 

Beefsteak  pot-pie,  suet  crust. 

Lamb  chops,  baked  potatoes, 
bread  and  butter 

"  Boiled  dinner  " 

Bonnar  stew,  baking-powder 
biscuit 

Roast  lieart,  stuffed  with  veg- 
etables   

Beefsteak,  top  of  sirloin,  2  lbs. 

Meat  and  bean  stew 

Mutton  roast,  3  lbs 

Rump  steak,  stuffed  and  rolled 

Brown  curry  stew,  with  rice.. 

Beef,  rib  roast,  3  lbs 

Beefsteak,  baked  potatoes, 
bread  and  butter 

Veal,  stuffed  and  roasted. . . . 

Shepherd's  pie.  potato  crust.. 

Braised  beef.  No.  i 

Beef-shank  stew 

Marrow  dumplings  for  soups. 

Liver,  2  lbs. ;  bacon,  8  oz. . .. 

Mock  duck 

Corned-beef  hash • 

Corned  beef  and  cream  on 
toast 

"  Tenderloin  cutlet  " 

Pork  chops 

Turkish  pilau 

Fricassee  of  veal , .  . 

Tripe  fried  in  butter 

Beef  roll 

Stewed  kidneys  on  toast 

Stewed  sheep's  hearts 

Broiled  chicken,  4  lbs 

Creamed  dried  beef 

Ham  omelet 


No.  of 
Recipe. 


II 

12 
13 
14 
15 
16 

17 

18 

19 
20 
21 

25 
26 

27 
28 
29 

30 
31 
32 

33 
34 
35 
36 
37 
38 
39 
40 

41 
42 


Cost, 
Cents. 


15 

34-5 

47-5 

16 

19.8 

40 

69 


47-8 

28.5 

56 

55  • 

42 

52 

49 

75 

61.5 

41 

38-4 

56.1 

28.4 

12.5 

150 

43-0 

14-5 


19-5 
26.0 

20.0 
27.0 
27.0 
18.0 
22.0 
17.0 
15.0 
104.0 

13 
21 


Proteid 


Grams, 
100 
190 
360 
171 
152 
237 

190 
272 

■  275 

279 
121 

314 
162 

273 
281 
189 

210 
276 
283 
263 
323 
41 
2X8 

175 
81 


171 

95 
208 
182 
119 
123 
169 

151 
268 

94 

87 


Fat. 


Grams. 

554 

427 

353-6 

620 

191 

260 

372 

2SO 

272 

384 
180 
350 
126 

175 
288 

166 
196 
162 
202 
102 
232 
186 

154 
161 

158 
168 

188 

57 
122 

134 

135 

93 

114 

67 
97 
75 


Carbo- 
hydrate 


Grams. 
340 
510 
346 
35 
803 
561 

258 
366 

664 

310 

234 


3" 
222 


223 

127 

114 

26 

244 
90 


63 
133 


Calories 


19 
196 

44 
66 
48 
140 
20 


27 
4 


6925 
6805 
6164 
5975 

5675 
5354 

5284 
5187 

5160 

4900 
4060 
3955 
3920 

3915 
3715 
3465 

3407 
3262 
3146 
3097 
2770 
2727 
2690 
2425 
2375 

2343 
2264 

2217 
2187 
2071 
2013 
1966 
1923 
1877 
1742 
1404 
1182 


Ty4BLE  II:  FOOD  VALUES  EXPRESSED  IN  CALORIES, 
FISH    DISHES    AND    SOUPS. 


Name  of  Dish. 


Clam  chowder 

Fish  chowder 

Split-pea  soup 

Potato  soup 

Boiled  salmon,  with  peas,  egg 

sauce 

Smoked  herring  on  toast. . .  . 
Cream  of  green-pea  soup. . . . 

Tomato  soup 

Consomme 


No.  of 
Recipe. 

Cost. 
Cents. 

Proteid. 

Fat. 

Carbo- 
hydrate 

Calories 

Grams. 

Grams. 

Grams. 

50 

23.6 

67 

177 

187 

2707 

51 

29.8 

166 

87 

215 

2359 

52 

6.6 

62 

91 

165 

1786 

53 

14-5 

26 

32 

171 

1729 

54 

40.6 

94 

119 

52 

1724 

55 

14 

114 

54 

119 

1480 

56 

23-7 

47 

71 

109 

1323 

57 

II 

25 

88 

79 

1 103 

58 

15-5 

28 

I 

3 

136 

CHEESE    DISHES    AND    EGG    DISHES. 


Baked  rice  and  cheese 60 

English  monkey  on  toast. ...  61 

Baked  macaroni  and  cheese.  62 

Cheese  pudding 63 

Dropped  egg  on  toast '  64 

Baked  custard ;  65 

Swiss  sandwiches I  66 

Baked  crackers  and  cheese. .  67 

Cheese  omelette 68 


13 

79 

87 

242 

2129 

131 

79 

b7 

269 

2059 

16 

66 

lOI 

176 

1850 

13 

80 

93 

127 

i63tr= 

' 

17-5 

67 

83 

127 

1567 

15-5 

59 

57 

126 

1304 

9.2 

33 

52 

127 

lOII 

6.5 

31 

56 

87 

1009 

12 

69 

71 

II 

999 

BREADS   AND    MISCELLANEOUS    DISHES. 


Rice  griddle-cakes,  with  mo- 
lasses  

Corn  bread 

Brown  bread 

Baking-powder  biscuit 

Old  New  England  corn  bread 

White   bread,    2   lbs.,   home- 
made   

Molasses  cookies,  \  recipe. , 

Corn  mush,  with  maple  syrup 

Douglinuts,  \  recipe 

Maryland  biscuit 

Cracker  toast. 

Graham  muffins 

Pie-crust  for  one  pie , 

Rice  croquettes , 

Potato  chips.  ^  lb 

Mayonnaise  for  salads  . . . 

Potato  cakes 

Lima  beans,  fresh.  2  lbs., 

Candied  sweet  potatoes . . 

Bread  dice.  \  lb.,  fried;  2 
fat 


70 

10.6 

87 

52 

528 

2994 

71 

10.7 

80 

64 

468 

2850 

72 

11.2 

83 

24 

515 

2685 

73 

98 

75 

55 

442 

2638 

74 

4.4 

37 

119 

314 

2535 

75 

5 

86 

IT 

478 

2400 

76 

7-3 

41 

55 

347 

2092 

77 

6.2 

25 

63 

294 

1893 

78 

4-3 

35 

32 

321 

1760 

79 

4 

36 

74 

222 

1710 

80 

7 

37 

53 

209 

1485 

81 

4-3 

45 

17 

264 

1471 

82 

3.6 

13 

114 

84 

r666 ' 

83 

II. 7 

42 

52 

192 

1352_. 

84 

2.5 

17 

80 

"5 

1290 

85 

13 

9 

129 

3 

1250 

86 

7 

36 

16 

125 

1217 

87 

10 

64 

6 

200 

1140 

88 

6 

8 

50 

160 

1132 

89 

3-5 

22 

59 

120 

1 130 

TO 


THE  DIETARY  COMPUTER. 
BREADS    AND    MISCELLANEOUS    DISHES. 


Name  of  Dish. 


French  dressing   for   salads 

4.  oz.  oil 

Escalloped  tomatoes 

Fresh  green  peas,  3  lbs ... . 

Mashed  potato 

Lyonnaise  potatoes , 

Potato  salad 

Beets,  2  lbs 

Cabbage,  2  lbs 


No.  of 
Recipe. 


90 

91 
92 

93 
94 
95 
96 

97 


Cost, 
Cents. 


8 

8.2 
12 

5 

2.2 

5 

4 

3 


Proteid, 


Grams, 


22 
30 
16 

8 

13 
12 
16 


Fat. 


Grams. 

"3 

30 

4 

29 

29 

19 

9 

2 


Carbo- 
hydrate 


Grams. 


108 
109 
107 
70 
82 
70 
44 


Calories 


1050 
776 
765 
749 
595 
563 
340 
250 


PUDDINGS   AND   DESSERTS. 


Date  pudding 

Blueberry  pudding,  with  hard 

sauce 

Suet  pudding,  with  clear  sauce 
Fig    pudding,   with    vinegar 

sauce 

Mince  pie,  9-inch,  home-made 

Short-cake,  filled 

Plum  pudding.  No.  i.... 

Jam  rolls 

Brown -betty,  hard  sauce 

Bread-and-butter 

Apple  pie,    9-inch 

•Chester-pudding 

Apple  tarts 

Plum  pudding,  No.  2 . . . 
Indian-pudding,  ^  recipe 
Tapioca  pudding.  No.  i 
Rice  pudding.  No.  I . . . . 
Ice-cream,  home-made. . 

Sponge-cake,  i  lb 

Indian-pudding  without  eggs 
Tapioca  pudding,  No.  2  . . . 

Creamy  rice  pudding 

Corn-starch  pudding 


ICO 

12 

62 

165 

810 

5109 

lOI 

20 

38 

152 

780 

4759 

102 

9.6 

63 

187 

651 

4750 

103 

20.7 

49 

107 

433 

3935 

104 

17 

55 

182 

479 

3882 

105 

22 

82 

95 

574 

3595 

106 

II 

82 

18 

728 

3488 

107 

13-7 

«7 

17 

697 

3357 

108 

21.4 

49 

150 

662 

3285 

109 

14 

77 

56 

499 

3198 

no 

13 

17 

165 

344 

3031 

III 

13 

50 

103 

439 

2723 

112 

8 

54 

7 

558 

2580 

"3 

21 

58 

104 

306 

2470 

114 

17 

65 

55 

410 

2446 

"5 

13 

34 

60 

434 

2439 

116 

15-2 

54 

60 

401 

2427 

117 

29.4 

35 

153 

203 

2400 

118 

20 

29 

43 

318 

1830 

119 

10.2 

42 

48 

281 

1822 

120 

II. 6 

II 

41 

102 

1268" 

121 

7.8 

28 

2 

231 

1082 

122 

5-5 

15 

18 

191 

1020 

SAUCES. 


Hard  sauce 

Vinegar  or  lemon  sauce 

Maple  syrup,  8  oz 

Clear  sauce 

Fruit  sauce 

Molasses,  dark,  4  oz . . . 


125 

126 

127 
128 

129 

130 

5-7 
2.8 
6 

1.2 
5 
.8 

2 

35 
23 

"3 
123 
158 
108 
80 
80 

795 
736 
653 
441 
381 
328 

13 

% 


COST  OF  i,ooo   CALORIES  OF  VARIOUS  DISHES. 


Table  III. 

DISHES   CONTAINING   MEAT    ARRANGED    IN    ORDER   OF   COST 
OF   1,000   CALORIES,   BEGINNING   WITH    THE    LOWEST. 

FOR    ONE    PERSON    3,000    CALORIES    PER    DAY    IS    THE    USUAL   ALLOWANCE. 


No.  of 
Recipe. 


Name  of  Dish. 


Scrapple 

Salt  pork  in  batter 

Baked  beans  and  brown  bread 

Marrow  dumplings  tor  soup  ...    

Irish  stew  and  dumplings 

Liver  and  bacon 

Roast  heart,  stuffed 

Corned  l)eef  hash 

Beefsteak  pot-pie 

Veal  croquettes 

Corned  beef  and  cream  on  toast 

Stewed  sheep's  hearts 

Stewed  kidney  on  toast 

Creamed  dried  beef 

Tripe  fried  in  batter 

Pork  chops 

Boiled  dinner 

Lamb  chops,  etc 

Beef  shank  stew 

Roast  mutton 

Beef  roll 

Tenderloin  cutlet 

Shepherd's  pie 

Turkish  pilau 

Veal,  roast,  stuffed 

Brown  curry  stew,  with  rice 

Fricassee  of  veal 

Bonnar  stew 

Rump  steak,  stuffed 

Beef,  roast,  top  of  sirloin 

Meat  and  bean  stew ...... 

Mock  duck 

Ham  omelette 

Beafsteak.  bread,  butter,  and  potatoes 

Braised  beef.  No.  i 

Beef  rib.  roast 

Braised  beef.  No.  2 

Broiled  chicken 


u 

t 
I 

0  0 
u 

Cents. 

Cents. 

15 

2.16 

9-3 

2.68 

13 

3-5 

I-I3 

4.5 

i8 

5  07 

6.8 

5  5 

7-5 

5.8 

17.9 

6.1 

17 

7.46 

13.2 

7-7 

21.9 

8.3 

10 

8 

10 

8.8 

13-8 

9 

15. 1 

9 

21 

9 

17.6 

9-2 

30.6 

g.26 

8.8 

10.3 

25-9 

10.8 

18 

II. 2 

15.2 

"•5 

136 

12.2 

13 

12.4 

14.9 

12.6 

16. S 

12.6 

14.8 

13 

17.3 

131 

19 

133 

46.5 

138 

175 

14. 1 

24.5 

17.7 

24.  T 

18 

29-3 

18 

21.3 

18. 1 

40 

21.7 

28 

23-5 

38.8 

60 

THE  DIETARY  COMPUTER. 
FISH     DISHES    AND    SOUPS. 


No.  of 
Recipe. 


52 
53 
50 
55 
57 
51 
56 
54 
58 


Name  of  Dish. 


Split-pea  soup 

Potato  soup 

Clam  chowder 

Smoked  herring  on  toast 

Tomato  soup  

Fish  chowder 

Cream  of  green-pea  soup 

Boiled  salmon,  with  egg  sauce 
Consomme 


«' 

J. 

1 

i 

8gg 

-  Ut 

■^ 

o§.S 

0  s 

Sizw 

ss 

u 

u 

Cents. 

Cents. 

10.6 

3-7 

55.8 

8 

3 

35 

8 

7 

12.2 

9 

4 

44 

9 

7 

18 

12 

6 

50.4 

17 

9 

43-2 

23 

5 

55-4 

114 

CHEESE  DISHES   AND    EGG   DISHES. 


60 
6i 

67 
63 
66 

62 

64 
65 

68 


74 
84 
75 
82 

79 
78 
81 
89 
77 
70 
76 
73 
94 
72 
71 
80 
88 
86 

93 
90 


Baked  rice  and  cheese 

English-monkey  on  toast. . . 
Baked  crackers  and  cheese  . 

Cheese  pudding 

Swiss  sandwiches , . . 

Baked  macaroni  and  cheese. 

Dropped  eggs  on  toast , 

Baked  custard 

Cheese  omelet 


16.4 

6.1 

16.6 

6.3 

21 

6.4 

16.2 

7-9 

28 

8.1 

24.2 

8.2 

26.1 

II. 1 

26.2 

II. 8 

17.4 

la 

BREADS   AND    MISCELLANEOUS    DISHES. 


Old  New  England  com  bread.  . . 

Potato  chips.  ^  lb 

White  bread,  2  lbs.,  home  made. 

Pie-crust  for  one  pie 

Maryland  biscuit 

Doughnuts,  i  recipe 

Graham  muffins 

Bread  dice,  fried 

Corn  mush,  maple  syrup 

Rice  griddle  cakes 

Molasses  cookies 

Baking-powder  biscuit 

Lyonnaise  potatoes 

Com  bread 

Brown  bread 

Cracker  toast 

Candied  sweet  potatoes 

Potato  cakes 

Mashed  potato  . .    

French  dressing 


12 

1-7 

14.7 

1-9 

5.8 

3.1 

27.7 

2.3 

II. I 

2-3 

12.3 

2.4 

9-5 

3.9 

16.0 

31 

24.8 

3-3 

13.2 

3-5 

17.8 

3-5 

13.0 

3-7 

27.5 

3-7 

14-7 

3-9 

134 

4.0 

19.0 

4-7 

75.0 

5  3 

20-0 

5-7 

31.2 

66 

7.e 

T/iBLE  III:  COST  OF  i,ooo  CALORIES  OF  f^ARlOUS  DISHES.      13 
BREAD    AND   MISCELLANEOUS    DISHES. 


No.  of 
Recipe. 


83 
87 
95 
85 
91 
96. 
97 
92 


Name  of  Dish. 


Rice  croquettes 

Lima  beans,  fresh. . . . 

Potato  salad 

Mayonnaise  for  salads, 
Escalloped  tomatoes. . 

Beets,  2  lbs 

Cabbage,  2  lbs 

French  green  peas. . . . 


I. 

0  c  0 

Sue 

♦J—  3 

"5 
u 

OS 

0  0 
u 

Cents. 

Cents 

28.0 

8.6 

15.5 

8.8 

38.5 

9.0 

144.4 

10.4 

37-3 

10.6 

33-3 

II. 8 

18.7 

12.0 

40.0 

15.8 

102 
100 
106 

112 
lOI 
IIO 
109 
104 
107 
III 

103 
122 
119 
105 
116 
108 
114 
121 

"3 
120 
118 
117 


PUDDINGS   AND  DESSERTS. 

Suet  pudding,  with  clear  sauce 

Date  pudding 

Plum  pudding.  No.  i 

Apple  tarts , 

Blueberry  pudding  and  sauce 

Apple  pie '. 

Bread-and-butter  pudding 

Mince  pie   

Jam  rolls ... 

Chester  pudding 

Tapioca  pudding , 

Fig  pudding  and  sauce 

Cornstarch  pudding , 

Indian-pudding,  without  eggs , 

Short-cake,  filled 

Rice  pudding 

Brown-betty 

Indian-pudding 

Creamy  rice  pudding 

Plum  pudding.  No.  2 

Tapioca  pudding,  No.  2 

Sponge-cake,  i  lb. 

Ice-cream,  home-made 


15.2 

2 

193 

2-3 

13-4 

31 

14.8 

3-1 

52.7 

4.2 

76.5 

4.2 

18.2 

4.3 

30.9 

4-3 

15.8 

4.8 

26 

4.8 

38.2 

5-3 

42.2 

5  3 

36.6 

5-4 

24-3 

5-6 

26.8 

6.1 

28.1 

6.2 

43-8 

6-5 

26.1 

6.9 

27.7 

7.2 

36.2 

8-5 

105 

9.1 

68.9 

lo.g 

84 

12.2 

14 


THE  D1ET/1RY   COMPUTER. 

Table  IV. 


DISHES  CONTAINING  MEAT  ARRANGED  IN  ORDER  OF  COST 
OF  100  GRAMS  OF  NITROGENOUS  SUBSTANCE,  BEGINNING 
WITH    THE    LOWEST. 

FOR    ONE    ADULT    PERSON    PER    DAY    lOO    GRAMS     IS     THE    LOWEST   AMOUNT   TO 

BE    ALLOWED. 


No.  of 
Recipe. 


27 
II 
25 

4 
39 
38 

5 
34 

3 
20 

41 
35 
19 

I 
36 
31 
16 

6 

9 
13 

8 

29 

37 

2 

15 
33 
21 
30 
42 
28 

14 
22 
18 
7 
41 
17 
12 
26 


Name  of  Dish. 


lyiver  and  bacon   

Roast  heart,  stuffed 

Beef-sha!ik  stew 

Salt  pork  in  butter 

Stewed  sheep  s  hearts 

Stewed  kidney  on  toast 

Baked  beans  and  brown  bread 

Turkish  pilau 

Veal"  croquettes 

Shepherd's  pie 

Creamed  dried  beef 

Fricassee  of  veal 

Veal  roast,  stuffed 

Scrapple 

Tripe  fried  in  batter 

Tenderloin  cutlet 

Brown  curry  stew.    

Beefsteak  pot  -pie 

Bonnar  stew 

Meat  and  l)ean  stew 

Boiled  dinner 

Corned  beef  hash 

Beef  roll 

Irish  stew 

Rump  steak,  stuffed 

Pork  chops 

Braised  beef,  No.  i 

Corned  beef  on  toast ^ 

Ham  omelet 

Mock  duck 

Mutton  roast 

Braised  beef.  No.  2 

Beefsteak,  bread,  butter,  and  potatoes. 

Lamb  chops,  etc 

Broiled  chicken 

Beef  rib  roast , 

Beef,  t(jp  of  sirloin,  roast 

Marrow  dumplings 


00 
u 


Cents. 

5 

5 
10 

2 


3 

J2 

7 
12 

9 
13 
12.6 

2. 1 

9 

11. 5 

12.6  ! 
7.46 

13. 1 

14- 1 

9.2 


11.2 

5-07 
13-3 

9 
18. 1 

8.3 
18 

17-7 
JO. 8 

235 
18 

9.26 
60 
21.7 
13-8 

4-5 


'^06 

o  c  o 
0  <u  c 
«  hccs 

o2| 
u 


Cents. 
6.8 

7-5 
8.8 

9-3 
10 
10 
13 
13 

13  2 
136 
13  8 
14.8 
14.9 
15 

151 
152 
16.8 

17 

17.3 

175 

17.6 

17.9 

18 

18 

19 

21 

21.3 

21. 9 

24.1 

245 

25.9 

28 

293 

30.6 

38.8 

40 

45-5 

13 


TABLE  IV :  COST  OF  loo  GRAMS  OF  NITROGENOUS  SUBSTANCE.    1 5 


FISH    DISHES   AND   SOUPS. 


No.  of 
Recipe. 


Name  of  Dish. 


Split-pea  soup 

Smoked  herring  on  toast 

Fish  chowder 

Clam  chowder 

Boiled  salmon,  with  egg  sauce. 

Tomato  soup 

Cream  of  green-pea  soup 

Consomme   

Potato  soup 


0) 

E», 

h 

0  c  u 

0  V  c 

-  ua 

c  0 

°i:.S 

—  a 

1;!  -  3 

Su 

S^Jtrt 

0 

U 

Cents 

'Cents. 

3-7 

10.6 

9.4 

12.2 

12.6 

18 

8.7 

35 

23-5 

43-2 

9-7 

44 

17. b 

50.4 

114 

55-4 

8-3 

55-8 

CHEESE    DISHES   AND    EGG    DISHES. 


Cheese  pudding 

Baked  rice  and  cheese 
English-monkey  on  toast. . . 

Cheese  omelet 

Baked  crackers  and  cheese. 
Baked  macaroni  and  cheese 

Dropped  eggs  on  toast 

Baked  custard   

Swiss  sandwiches 


7.9 

16.2 

6.1 

16.4 

6.3 

16.6 

12.0 

17.4 

6.4 

21 

8.2 

24.2 

II. I 

26.1 

II. 8 

26.2 

8.1 

28 

BREADS    AND    MISCELLANEOUS    DISHES. 


White  bread.  2  lbs.,  home-made 

Graham  muffins 

Maryland  biscuit 

Old  New  England  corn  bread. .. 

Rice  griddle -cakes 

Doughnuts,  ^  recipe 

Baking  powder  biscuit 

Brown  bread 

Potato  chips,  ^  lb 

Corn  bread 

Lima  beans,  fresh 

Bread  dice,  fried 

Molasses  cookies 

Cabbage,  2  lbs 

Cracker  toast 

Potato  cakes 

Corn  mush,  maple  syrup 

Lyonnaise  potatoes 

Pie-crust  for  one  pie 


2 

I 

5-8 

2 

9 

9.5 

2 

3 

II. I 

I 

7 

12.0 

3 

5 

12.2 

2 

4 

12.3 

3 

7 

13.0 

4 

0 

13-4 

I 

9 

14.7 

3 

9 

14.7 

8 

8 

155 

3 

I 

16.0 

3 

5 

17.8 

12 

0 

18.7 

4 

7 

19.0 

5 

7 

20.0 

3 

3 

24.8 

3 

7 

275 

2 

2 

27.7 

STATE  NORMAL  SCeOOL, 


i6 


THE  DIETARY  COMPUTER.      ' 
BREADS    AND    MISCELLANEOUS    DISHES. 


No.  of 
Recipe. 


83 
93 
96 

91 
95 
92 
88 
85 


Name  of  Dish. 


Rice  croquettes 

Mashed  potatoes 

Beets,  2  lbs 

Escal loped  tomatoes. . 

Potato  salad 

Green  peas,  fresh 

Candied  sweet  potato. 
Mayonnaise  for  salads 


in 

B 

0  ua 

0  =   • 
^  0  u 

0  c  0 

0  U  B 

"  M" 

0.2 

°h& 

Su 

0^</i 

0 

0 

Cents. 

Cents. 

8.6 

28  0 

6.6 

31.3 

II. 8 

33-3 

10.6 

37-3 

9.0 

38.5 

15. « 

40.0 

5-3 

750 

10.4 

144.4 

106 

112 
102 
107 
109 
100 
119 
III 
114 
105 
121 
116 
104 

"3 
122 

"5 

103 
108 

lOI 

118 
no 

117 

120 


PUDDINGS   AND    DESSERTS. 

Plum  pudding 

Apple  tarts 

Suet  pudding,  with  clear  sauce. . . .; 

Jam  rolls 

Bread-and-butter  pudding 

Date  pudding 

Indian-pudding,  without  eggs , , , 

Chester-pudding 

Indian-pudding 

Short-cake,  filled 

Creamy  rice  pudding 

Rice  pudding 

Mince  pie 

Plum  pudding.  No.  2 

Cornstarch  pudding 

Tapioca  pudding 

Fig  pudding,  with  sauce », 

Brown-betty 

Blueberry  pudding 

Sponge  cake,  i  lb 

Apple  pie 

Ice-cream 

Tapioca  pudding.  No.  2 . 


3-1 

13-4 

3-1 

14.8 

2 

15-2 

4.8 

15-8 

4-3 

18.2 

2.3 

19-3 

S-b 

243 

4.8 

26 

6.g 

26.1 

6.1 

26.8 

7.2 

27.8 

6.2 

28.1 

4-3 

30.9 

8.5 

36.2 

5-4 

36.6 

5-3 

38.2 

5-3 

42.2 

6.5 

43.8 

4.2 

52.7 

10.9 

68.9 

4.2 

765 

12.2 

84 

9.1 

105 

RECIPES. 


17 


Table  V. 


RECIPES. 


(Quantities  are  estimated  for  six  persons.) 


NO.  1.     SCRAPPLE.     PHILADELPHIA   STYLE. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

One-half  pig's  head. 
Com  meal 

3 
1 

12 
3 

60 
40.4 

544 
10 

'  sio.'e' 

340.6 

5270 
1655 

15 

100.4 

554 

6925 

Clean  the  pig's  head.  Put  in  a  stew-pan  with  2  qts.  hot  water.  Let  it 
simmer  for  3  hours.  Take  out  of  the  liquor  and  cool.  When  cold  remove  the 
bones  and  chop  the  meat  fine.  Add  2  teaspoonfuls  of  salt,  ^  teaspoonful  of  pepper, 
2  leaves  of  sage.  Put  into  the  liquor  and  return  to  the  fire.  When  the  liquor 
begins  to  boil  sprinkle  in  the  meal  with  quick  stirring.  Cook  for  2  hours  without 
burning.  Cool  in  a  deep  pan.  For  use,  cut  slices,  roll  in  flour  or  bread-crumbs, 
frv  until  brown. 


NO.  2.     IRISH   STEW   WITH   DUMPLINGS. 

Simmer  the  meat  2  hours,  add  the  vegetables  and  seasoning;  then  heat  to  boil- 
ing ;  add  the  dumplings. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Mutton 

Potatoes 

2 
2 
1 

24 
3 
2 

107.8 

16.2 

4.1 

232.0 
8.0 
1.3 

138 is* 
33.6 

2610 
650 

Carrot  and  turnip 

170 

Suet 

Flour 

1 

3 
2.5 

io.g 

51.2 

181.2 
5.0 

"sss.'s' 

1730 
1645 

34.5 

190.2 

427.5 

510.7 

6805 

NO.  3.     VEAL   CROQUETTES. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Veal 

3 

8 
4 
1 
8 
4 
8 

4 

30 

2 

1.5 

4.0 

4 
,4 

2 
47.5 

294 
4 

"23"' 
15 

24 

79 
102 
23.7 
.5 
11 
24 

113.4 

190*' 
156' ' 

1940 

Salt  pork 

Butter     

965 
221 

Rice  (dry) 

"EiWs 

875 
161 

Cracker  crumbs . . . 

947 

Fat    taken   up  in 
cooking 

1055 

360 

353.6 

346 

6164 

i8 


THE   DIET/iRY   COMPUTER. 


NO.  4.     SALT   PORK   IN   BATTER. 

Cut  the  pork  in  thin  slices,  drop  into  Ixjiling  water  for  2  minutes,  drain,  cook 
a  delicate  brown  in  a  frying-pan  5  minutes.  Take  out  the  slices,  dip  in  the  batter 
made  of  the  flour,  salt,  milk,  and  egg.     Cook  brown  in  the  hot  fat.     Serve  at  once. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Pork 

H 

...... 

2 

12 
.17 
2 
2 

156.4 
4.6 
3 
7.4 

611.5 

.4 

3.3 

5.2 

'  30.4  ' 
4.3 

5725 

Flour  

148 

Milk 

20 

Egg(i) 

Salt  i  teaspoon. . 

81 

16.2 

171.4 

620.4 

34.7 

5974 

NO.  5.     BAKED  BEANS.     NEW  ENGLAND  STYLE. 

Soak  the  washed  beans  overnight  in  3  qts.  water.  Drain  and  wash.  Put 
them  in  a  stew-pan  with  plenty  of  cold  water.  Bring  to  a  boiling  heat  and  cook 
until  the  skin  will  break,  not  a  moment  longer.  Put  half  the  beans  into  the  bean- 
pot,  then  the  pork;  the  scored  rind  comes  just  to  the  top  of  the  pot.  Fill  in  with 
the  beans.  Add  the  seasonings.  Fill  the  pot  with  boiling  water.  Many  cooks 
prefer  to  use  the  water  the  beans  were  boiled  in.  Bake  for  10  hours,  filling  up  as 
necessary. 


NO.  5«.     BROWN   BREAD. 


Corn  meal. 
Rye  meal. . 
Flour... 
Sour  milk. 

Soda 

Salt 

Molasses . . 


Lbs. 


Oz. 


5.3 

5.3 

8 

8 

0.5 

0.5 

-^— 


Cost.     I  Proteid. 


.8 

.7 

1.2 

5.0 

.6 


2.0 
10.3 


13.2 
10 
25.6 
22 


,70.8 


Fat. 


3.3 

2.0 

2.5 

24.0 


31.8 


Carb. 


112 
109 
169.6 
35.0 


157.2 


582.8 


Cal. 


510 
480 
822 
487 


645 


2944 


NO.  U.     BAKED  BEANS. 


i-eans 

Molasses 

Pork,  salt,  fat . 

Salt 

Soda  (pinch). . . 
Mustard  "    .. . 


Lbs. 


Oz. 


12 
1 
6 


.25 


Cost. 

Proteid. 

Fat. 

6 
.2 

75.6 

6 

3.0 
•3 

6 

153 

9.5 

81.6 

169 

Carb. 


201 
19 


220 


Cal. 


1203 

81 

1447 


2731 


TABLE   y:    RECIPES. 
NO.  6.     BEEFSTEAK   POTPIE,    SUET   CRUST. 


19 


Season  the  meat  with  the  salt  and  pepper,  put  this  into  a  pot  with  the  butter, 
onion,  and  water.  Cover,  steam  slowly  one  hour.  Boil  the  potatoes,  cut  in  quar- 
ters, add  the  salt  and  enough  water  to  make  a  dough.  Line  a  deep  baking-dish, 
fill  with  meat  and  gravy,  cover  with  rest  of  dough  and  bake  one  hour.  Put  paper 
funnel  in  centre  as  a  vent. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Garb. 

Cal. 

Beef,  2d  cut  round 
Butter 

2 

6 

30 

1.5 

4.0 

.6 

2.0 

149 

"ie" 

64 
8.4 

62 

23.7 

1 

6 

168 

422 

1187 
221 

Potatoes 

2 
1 

620 

Flour 

2010 

Suet 

1326 

38.1 

237.4 

260.7 

561 

5364 

NO.  7.     LAMB   CHOPS,    BAKED   POTATOES,    BREAD  AND   BUTTER. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Garb. 

Cal. 

12  chops 

2.5 

2.0 

.5 

'"2" 

60 
4 

2.5 
3 

153 
16.2 
21.5 

321 
.8 
2.7 
48.4 

118.5 

3612 

Potatoes  

Bread 

620 
602 

Butter 

450 

69.5 

190.7 

372.9 

258.3 

5284 

NO.  8.     BOILED   DINNER,    NEW   ENGLAND   STYLE. 

If  the  beef  is  not  freshly  corned  (3  or  4  days),  soak  it  over  night;  if  very  hard, 
change  the  water  several  times  while  boiling.  Put  the  meat  into  cold  water,  let 
it  slowly  come  to  the  boiling-point,  and  boil  3  hoxirs.  At  the  end  of  2  hours  add 
the  vegetables  to  be  used,  whether  carrots,  turnips,  parsnips,  or  cabbage;  in 
another  half  hour,  the  potatoes.  Take  up  when  they  are  done.  Half  the 
cabbage  may  be  kept  raw  for  cold  slaw.  The  beets,  cleaned  without  breaking 
the  skin,  are  always  cooked  separately  2  or  3  hours. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Ca!. 

Comed-beef  brisket 
Potatoes  

3 
2 
1 

6 
1 

30 
3 
3 

10 
2 

195.9 

16.2 

5.9 

48.6 
5.9 

264 
.8 
4.5 

8.4 
2.3 

"139' 
35 

133 
58 

3255 
647 

Beets 

Cabbage,    turnips, 

and  carrots 

Parsnips 

170 

750 
285 

48 

272.5 

280.0 

365 

5107 

THE  DIETARY  COMPUTER. 


NO.  9.     BONNAR   STEW   (WINTER   STEW). 

3  lbs.  small  pieces  from  leg  or  neck  of  beef.     Roll  in  flour  until  very  white, 
cover  with  cold  water  in  stew-pan,  add  salt  and  pepper.     Simmer  5  hours. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Beef  from  neck  or 
shank  

3 

'"5"" 
8 

36 

.07 
3 

8 

174 
17 
12 

72 

99.2 
2 
.6 

39 

"lis" 

104 
447 

1636 

Flour 

552 

Potatoes,  baked.. 
Baking   -  powder 

biscuit  of  I  qt. 

flour 

1 

481 
2491 

47.1 

275 

140.8 

664 

5160 

NO.  11.  ROAST  STUFFED  HEART  WITH  VEGETABLES. 

Soak  the  heart  in  vinegar  and  water  3  hours,  cut  ofiF  lobes  and  gristle,  stuft 
with  salt,  fat  pork  chopped  fine  and  the  same  amount  of  bread  cnunbs,  a  little 
chopped  parsley,  a  little  thyme,  pepper  and  salt.  Tie  in  a  cloth  and  let  slowly 
simmer  for  2  hours,  the  larger  end  up  ;  then  take  off  cloth,  flour,  and  roast  until 
brown  with  some  pieces  of  pork  over  it.     Make  a  gravy  by  thickening  with  flour. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Heart 

3 

'  6     * 
4 

"    "1"' 

18 
3 
2 
2 
1 
2 
.15 

231 
6 

12 

16 
6.8 
4.1 
3.1 

103 
153 
12 
.8 
1.8 
1.3 
.3 

""•78'"' 

138 

40 

33 

21 

1896 

Salt  fat  pork 

Crackers 

1447 
472 

Potatoes 

2 
1 

1 

620 

Onions 

205 

Carrots 

Flour 

160 
100 

28.1 

279.0 

272.2 

310 

4900 

NO.  13.     MEAT  AND  BEAN  STEW. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Ca,.    • 

Beef,  medium  fat 
Beans,  lima,  dried 
Onions 

3 

"12" 
4 

45 
6 
4 

258.6 

54.0 

1.6 

174.3 

5.1 

.4 

"'224" 
10 

2685 

1219 

51 

55 

314.2 

179.8 

234 

3955 

TABLE   V:    RECIPES. 


NO.  15.     RUMP  STEAK  STUFFED  AND  ROLLED,  WITH  VEGETABLES. 

2  lbs.  rump  steak  (or  any  lean  meat),  2  oz.  suet.  4  oz.  bread  crumbs,  i  dessert- 
spoon of  chopi^ed  parsley  (6  olives  may  be  added),  pepper,  salt,  2  eggs.  Spread 
the  mixture  on  the  steak,  roll  and  tie,  place  in  greased  paper  and  roast  three- 
fourths  of  an  hour.     Cook  vegetables  separately. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal 

Steak,  lean 

Suet 

2 

4 
4 

32 

1 
1 
4 

173.2 

2.6 

11.5 

14.5 

99.8 
5.6 
1.4 

10.8 

"64"* 

1640 
442 

Bread  crumbs .... 

321 

Sees  ( 2 ). 

161 

Salt,  pepper 

Lima  beans,  fresh 
Squash 

2 
2 

10 
4 

64.4 
7.2 

6.4 
2.8 

199.6 
47.2 

1140 
210 

52 

273.4 

126.8  1    310.8 

3914 

NO.   16.     BROWN   CURRY   STEW,  WITH  RICE. 

Rice  ccx)ked  separately  20  to  25  minutes  in  plenty  of  water  to  keep  it  whole. 
Add  curry  powder  and  rice  to  the  cooked  meat. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Beef,  medium  fat. 
Rice 

3 

* 

42 
5 
2 

258.6 
22.5 

174.3 
.9 

"m"' 

2685 
1030 

Currv 

49 

281.1 

175.2 

•     222 

3715 

NO.    18.      BEEFSTEAK,    BAKED    POTATOES,    BREAD    AND    BUTTER. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Steak,  solid,  round 
Potatoes 

2 
'%5 

■■•-■• 

50 
2 

2.5 
7 

176.8 
12 

21.5 

66.2 

.6 

2.7 

96.8 

'164"" 
118.5 

1340 
465 

Bread     

602 

Butter 

900 

61.5 

210.3 

166.3 

222.5 

3307 

NO.  19.     ROAST   VEAL,    STUFFED. 

Dredge  with  salt,  pepper,  and  flour.  Stuff  with  moistened  bread  crumbs.  Put 
in  strips  of  salt  pork  over  the  top.  Cover  with  buttered  paper  to  keep  from  burn- 
ing, and  allow  4  hour  to  the  pound.  Baste.  Thicken  gravy  with  i  tablespoonful 
flour. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat.. 

Carb. 

Cal. 

Veal,  lee 

3 

•■4" 
8 

37 
2 
2 

248.7 
4.1 
23 

90.9 

101.9 

3 

'    127* 

1755 

Salt  pork 

Bread  crumbs 

965 
642 

41 

275.8 

195.8 

127 

3362 

22 


THE  DIETARY  COMPUTER, 


NO.  20.     SHEPHERD'S  PIE  WITH  POTATO   CRUST. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Cold  meat 

I  teaspoonful  salt, 
\  teaspoonful  pep- 
per, pudding-dish 
well  buttered .... 

2 

2 

'  .55  " ' 
.55 

8 

30 

4 
1 

.07 
.7 

2 

254 

"15"" 
2 

12 

100 

47.4 
2 

"'12"" 

.6 

"*i6"" 

104 

1970 
441 

Stock 

1 

80 

Flour  

50 

Butter,  onion 

110 

Potatoes,  boiled 
and  mashed.... 

1 

465 

37.7 

283 

162 

114 

3116 

NO.  21.     BRAISED   BEEF. 

Cut  the  pork  into  thin  slices,  fry  brown  and  crisp.  Put  the  vegetables  cut 
fine  into  the  fat  and  cook  15  mi'.utes.  Rub  into  the  meat  2  teaspoonfuls  of  salt, 
^  teaspoonful  of  pepper.  Put  it  into  a  deep  pan  or  earthen  pot.  Add  the  drained 
vegetables.  Brown  the  flour  in  the  hot  fat.  Add  gradually  ij  pints  water,  i  tea- 
spcKinful  of  salt,  i^  teaspoonful  of  pepper.  Cix)k  5  miuutes.  Pour  over  the  meat. 
Cover  pan  or  pot.  Cook  in  slow  oven  5  hours.  The  toughest  meat  will  become 
tender.  If  pork  is  not  used,  2  ozs.  butter  must  be  added  to  2  ozs.  dripping  to  give 
the  flavor  required.     This  increases  the  cost  by  3  cents. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Beef,  lean 

Pork 

3 

'  1 ' 
1 

1 
1 

54 
2 
.15 
.5 
.5 

255.2 
4 
3 

.6 

99.3 
102 
.3 

.2 

'*2i'" 

5 

2010 
965 

Flour 

100 

Onion 

Carrot 

22 

57.1 

262.8 

201.8 

26 

3097 

NO.  35.     BEEF-SHANK   STEW. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Beef  shank 

Potatoes 

3 
2 

1 

"4" 

24 
2 
2 
.6 

290 
16.4 
4.1 
12.2 

99.3 
.9 
.45 
1.2 

'  '133.4 
25.8 
84.8 

1635 
620 

Turnips 

105 

Flour 

410 

28.6 

322.7 

101.9 

244.0 

2770 

TABLE   V:  RECIPES. 
NO.  26.     MARROW  DUMPLINGS  FOR   SOUPS. 


23 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Marrow 

8 
4 
4 
4 

1 

6 

1.5 
2 
4 
.1 

5.9 
11.1 

3.2 
18 

3.2 
~41.4' 

211 

2 
4 
13.8 
3 

"63  '" 
5.7 

"   21.1' ' 

1982 

Bread  crumbs 

321 

Milk 

81 

Yolks  of  4  eggs  .... 

243 

Flour 

100 

13.6 

231.1 

89.8 

2727 

NO.  27.     FRIED   LIVER   AND   BACON. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Liver 

2 

"*8" 

8 
7 

196 
21.7 

50 
136 

1330 

Bacon 

1360 

15 

217.7 

186 

2690 

NO.   28.     MOCK   DUCK. 

Mix  well  together  i  cup  bread  crumbs  seasoned  with  salt  and  pepper,  i  table, 
spoonful  melted  butter,  a  little  cayenne,  |  teaspoonful  of  chopped  onion ;  spread  on 
one  side  of  the  steak,  roll  it  and  fasten  with  a  little  skewer.  Roast  for  an  hour. 
Thicken  the  gravy  with  one  tablespoonful  of  flour. 


Lbs. 

Oz. 

Cost, 

Proteid. 

Fat. 

Carb. 

Cal. 

Beef    round,    me- 
dium fat 

Bread  crumbs 

2 

■  "4  ■  ■ ' 

1 

30 

1 
11 

172.4 

11.1 

1.5 

116.2 

2 

28.5 

63' 


1790 
321 

Fat          

264 

Chopped   onion    \ 

Flour 

5 

1.6 

10 

50 

42 

186.6 

146.7 

73 

2425 

NO.  29.  CORNED-BEEF   HASH. 


Lbs. 

Oz. 

Cost. 
Cents. 

Proteid, 
Grams. 

Fat, 
Grams. 

Carb. 
Grams. 

Cal. 

Corned    beef , 

cooked 

Potatoes  

1 
2 

""2" 

12 
2 
.5 

64.3 
16.4 

103.4 

.9 

56.7 

'{33.4 

1225 
620 

Fat  

527 

14.5 

80.7 

161.0 

133  4 

2372 

24 


THE  DIETARY   COMPUTER. 


NO.  30.     CORNED  BEEF   AND   CREAM   ON  TOAST. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Cornedbeef 
cooked     grated, 
or  chopped 

Cream,  thin  

1 

■  ■  2  ■  ■ ' 
2 

8 

12 
4 

1 

2.5 

64.3 
2 

1 

22 

103.4 

8 
47 

2.7 

119.5 

1225 
85 

Butter  (fat) 

450 

Salt,  pepper 

Bread  toasted .... 

603 

19.5 

89  3 

161.1 

121.5 

2363 

NO.  31.     TENDERLOIN  CUTLET. 


1     Lbs. 

Oz. 

Cost. 

Proteid. 

Fat.           Carb. 

Cal. 

Hamburg  steak. . 
Suet  or  fat 

2 

■  ■  ■  2  ■  ■ 

24 
1 

1 

171 

112      1 

56       

1743 
521 

Worcester  or  other 

26 

171 

168 

2264 

NO.  33.     PORK   CHOPS. 

Season  the  chops  with  one  teaspoonful  salt  and  a  little  pepper.  Cook  in  a  hot 
frying-pan  rather  slowly  for  20  minutes  ;  after  taking  out  the  chops  stir  the  flour 
into  the  fat,  add  the  strained  tomatoes  and  simmer  for  5  minutes.  Add  a  little  salt 
and  pepper,  and  pour  the  sauce  around  the  chops  on  a  hot  dish. 


Lbs. 

Oz              Cost. 

Proteid. 

Fat. 

Carb. 
.  .^.^. .  .  . 

8.8 

Cal. 

Pork  steak 

Flour 

H 

18 

i           

2 

92 
1.5 
1.8 

187 
.1 
.9 

2115 
50 

Tomatoes 

52 

20 

95.3 

188.0 

18.8 

2217 

NO.  34.     TURKISH    PILAU. 
Cook  the  rice  in  the  soup  stock,  add  the  meat,  tomatoes,  and  seasonings. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Rice 

8 

4 

6 

15 

2 

17.6 
60 
127 
3.6 

.8 
4 
50 
1.8 

179 

'  iV.  7  " 

814 

Soup  stock 

Meat  cut  fine 

Tomatoes  (fresh).. 

3 
1 
1 

283 
985 
105 

27 

208.2 

56.6 

196.7 

2187 

T/1BLE   V :  RECIPES. 


25 


NO.    35.     FRICASSEE  OF  VEAL. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal 

Veal    

Fat  salt  pork.     . . 
Flour 

2 

2 
4 

24 
2 

.3 
1 

158 

7.4 

6 
.9 
172.3 

45 

76 
.4 
.4 

"46"" 
4.4 
44.4 

1110 
735 
200 

Tomatoes 



26 

27.3 

121.8 

2071 

Cut  the  pork  in  thin  slices  and  fry  brown.  Season  the  thin  slices  of  veal  with 
salt  and  pepper,  roll  in  the  flour,  and  cook  brown.  When  done  put  the  rest  of  the 
flour  into  the  fat.  When  brown  add  i  pint  of  water,  put  the  veal  back,  and  simmer 
for  half  an  hour.     Add  the  tomatoes  and  serve. 


NO.    36.     TRIPE   FRIED   IN   BATTER. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Tripe 2 

Drippings '     •  • 

Flour j 

Milk ' 

"4' 

3 
4 
2 

12 
2 

.2 
1.8 
2 

98.8 

" '  "  9V2" ' 
4 
7.4 

10.8 

113 

.8 

4.4 

5.2 

"eb.'s'" 

5.6 

520 

1055 

296 

61 

Egg 

81 

18.0 

119.4 

134.2 

66.4 

2013 

Cut  the  washed  tripe  in  small  squares  and  season  with  salt  and  pepper.  Beat 
the  flour  to  a  smooth  paste  with  the  milk,  add  the  eggs  well  beaten,  season  with 
salt  and  pepper.     Dip  the  tripe  in  this  batter  and  cook  brown  in  the  hot  fat. 


NO.    37.     ROLL   OF   BEEF. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Cooked  beef 

Bacon  or  fat  ham. 
Cooked      rice      or 

macaroni 

Egg 

12 
5 

4 

2 

15 
4 

1 
2 

22~ 

95 
15 

5.6 
7.4 

37.5 
92 

" ' "  '5. 2  " 

48 

739 
930 

216 
81 

123.0 

134.7 

48 

1966 

26 


THE  DIETARY   COMPUTER. 


NO.    38.     STEWED   KIDNEY   ON   TOAST. 

Cut  3  kidneys  into  3,  lengthwise;  warm  3  tablespoons  butter  in  the  frj'ing-pan, 
before  it  is  hot  put  in  the  kidneys,  with  ateaspoonful  minced  onion,  ^  tea-cup  water; 
I  cup  good  gravy.  Cover.  Simmer  gently  15  minutes.  Season  with  pinch  mace, 
nutmeg  and  pepper,  \  teaspoon  salt,  and  juice  of  \  lemon.  Take  out  kidneys. 
Thicken  gravy  with  l  tablespoon  browned  flour.  Serve  on  hot  platter  with  5  slices 
of  toast. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Kidney 

2 

•  ••■>.. 

2 

1 

12 
3 

144 
"'3!2' 

44 
47 
.3 

" "21 '  " 

1000 

Butter 

221 

Flour 

100 

Bread 

8 

15 
2 

147 
22 

91 
2.7 

21 
119 

1321 
602 

17 

169.2 

93.7 

140 

1923 

NO.  39.     STEWED   SHEEP'S   HEARTS. 

Split  and  wash  the  hearts,  season  with  pepper  and  salt,  roll  in  the  flour.  Fry 
the  pork  and  onions;  take  out  and  put  in  the  hearts.  Cook  brown  on  both  sides. 
Take  out  and  put  with  the  pork  into  a  stew-pan.  Heat  i\  pints  of  water  in  the 
frying-pan  to  take  up  the  fat  and  juice;  pour  over  the  hearts;  season  and  cook 
slowly  3  hours. 


Lbs. 

Oz 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Hearts 

Fat  pork 

2 

'"2" 
1 

14 
1 
.15 

144 
3.7 
3 

76 
38 
.2 

"26""" 

1410 
367 

Flour 

100 

15.1 

150.7 

114.2 

20 

1877 

NO.  40.     BROILED   CHICKEN. 


Lbs.. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Chicken 

Butter 

4 

"2" 

100 
4 

268 

20 
47 

1300 
442 

104 

268 

67 

1742 

TABLE   V :  RECIPES. 


27 


NO.  41.     CREAMED   DRIED   BEEF. 

Cut  the  beef  in  thin  shavings;  put  in  a  bowl  and  pour  on  it  i  pint  of  boiling 
water;  let  stand  2  minutes;  then  drain  dry  and  C(X)k  3  minutes  in  the  frying-pan 
with  the  butter,  stirring  all  the  time.  Pour  in  half  the  milk,  mix  the  flour  with 
the  other  half  and  stir  in  while  cooking.     Serve  in  2  minutes. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Smoked  dried-beef 
Butter 

6 
2 

12* 

5 
3 

.07 
2.3 

80 
1.2 
15 

11  3 

36.7 

47.2 

.1 

13.5 

"io"' 

16.9 

669 
442 

Flour 

50 

Milk 

243 

10.4 

94.0 

97.5 

26.9 

1404 

NO.  42.     HAM   OMELETTE. 

Separate  the  whites  and  yolks  of  the  eggs;  to  the  yolks  add  the  milk,  ham 
chopped  fine,  a  sprig  of  parsley;  beat  hard.  Stir  in  gently  the  whites  of  the  eggs 
beaten  to  a  stiff  froth.  Have  the  butter  hot  in  a  spider  and  pour  in  the  mixture, 
stirring  with  a  fork  until  it  thickens.  Incline  the  pan  and  begin  to  roll.  It  shoulci 
be  long,  thick  in  the  middle,  and  soft  inside.  Any  cold  meat  may  be  used  or 
jellies  or  fruits. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Ham,  cooked 

4 

12. 
3 

1 

4 
14 
.5 
1.5 

16 
44.4 

3 
23.7 

38 
33.7 
3.4 

""4!2 

418 

Epcs  (6) 

483 

Milk 

60 

Butter 

221 

20.0 

87.1 

75.1 

4.2 

1182 

NO.  50.     CLAM  CHOWDER. 

Cut  the  soft  parts  of  the  clams  from  tlie  liard.  chop  the  latter  fine,  and  cook  in 
a  stew-pan  with  the  water  for  20_  minutes.  Fry  the  sliced  pork  for  10  minutes. 
Add  the  sliced  onion.  Cook  10  minutes.  Take  both  from  the  pan  and  add  to  the 
clams  in  tlie  stew-pan.  Stir  the  flour  into  the  fat  in  the  stew-pan,  and  when  smooth 
add  to  the  clams.  Put  the  cubed  potatoes  into  another  stew-pan,  strain  the  hot 
clam  broth  over  them,  season  with  i  oz.  salt,  \  oz.  pepper,  and  cook  for  20  minutes. 
Split  the  crackers,  soak  them  in  the  milk  for  4  minutes,  add  with  the  soft  parts  of 
the  clams.     Serve  as  scxin  as  the  broth  boils  up. 


Lbs. 

Oz. 

Cost 

Proteid. 

Fat. 

Carb. 

CaL   • 

Clams • .    . . 

2 

1 
3 

1 

"  8  '    ' 
4 
2 

1 
2 

12 
3 

1.5 
1 
2 
3 

.1 
1 

27 
15 

8 

3.6 

4.1 

"3!2' 
6 

6 
18 

.4 

.8 

102 

47.4 

.3 

5 

15 

22.7 

69.4 
20 

*"2i'.i' 

39 

230 

Milk 

325 

Water 

Potatoes 

310 

Onions 

104 

Salt  pork 

965 

Butter. ...    

442 

Flour 

100 

Crackers 

231 

23.6 

66.9 

179.9 

187.2 

2807 

28 


THE  DIETARY  COMPUTER. 


NO.  51.     FISH  CHOWDER. 

The  fish  chowders  may  be  enriched  by  salt  pork  and  crackers,  and  prepared  as 
in  clam  chowder,  or  may  be  made  more  delicate  by  cooking  the  fish — any  kind — 
in  water,  using  whole,  milk  and  butter,  adding  tomatoes  in  place  of  part  of  the 
milk,  and  bread  crumbs  instead  of  crackers. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Haddock 

3 
1 

"i" 

4 
2 

"l      ' 

18 
2.2 

.5 
3 
6 

.1 

29.8 

114.3 

16 

1.8 

.4 

30 

3.2 

2.7 
.8 
.2 

47.4 

36 
.3 

10 

"45!4' 
21.1 

495 

Potatoes 

620 

Onion 

52 

Butter 

442 

Milk 

2 

650 

Flour 

100 

165.7 

87.4 

215.3 

2359 

NO.  52.     SPLIT.PEA  SOUP. 

Sk)ak  the  peas  over  night,  and  cook  eight  hours.  A  great  variety  is  possible  in 
these  soups  by  varying  the  vegetables,  the  flavors,  and  by  substituting  fried  bread 
dice  for  the  pork.     Many  persons  like  tomatoes  in  the  soup. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Split  peas 

8 

3 
.5 
.5 

2.1 

t.5 

.7 
.1 
.3 

54.6 
3 

""3!2" 
.9 

2.5 

76.5 

11.8 

.3 

.2 

139.4 

"'2i'.i' 

5 

827 

Salt  pork 

723 

Butter 

110 

Flour. ...   

100 

Onion 

26 

6.6 

61.7 

91.3 

165.5 

1786 

NO.  53.     POTATO  SOUP. 

Slice  the  potatoes  and  onions  into  stew-pan  and  fry  them  slig^htly  in  the  butter. 
Add  pepper,  salt,  a  little  summer  savory,  celery,  or  other  flavor.  Add  the  milk  or 
stock,  and  boil  until  the  vegetables  can  be  pressed  through  a  sieve.  The  soup  may 
be  enriched  by  adding  milk  or  cream  just  before  serving. 


Lbs. 

2 

1 

4 

Oz. 
"  1  " 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Potatoes 

3 
2 

8 
1.5 

14.5 

16.8 
7.2 

61.6 
.2 

25.8 

.8 
1.6 

5.6 
23.7 

138.8 
40 

92.4 

620 

Onions  ...    

Skimmed  milk,  or 

white  stock. .. . 

Butter 

208 

680 
221 

31.7 

171.2 

1729 

TABLE   V:  RECIPES. 


29 


NO.  54.     BOILED   SALMON  AND   PEAS,    EGG   SAUCE, 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Salmon 

1 
1 

■"2" 

1 
2 

25 
10 

3 
.1 

2.5 

75.7 
7.7 

.4 
3.2 
7.4 

67.1 
.9 

47.4 

.3 

5.4 

"31" 
"21!!* 

935 

Green  peas  

Butter 

167 
442 

Flour 

100 

TSiVo     

80 

40.6 

94.4 

121.1 

52.1 

1724 

NO.  55.     SMOKED   HERRING   ON   TOAST. 

Codfish  on  toast,  creamed  salt  fish,  fish  hash,  and  fish  balls  may  all  be  con- 
sidered of  about  the  same  fofjd  value  and  cost. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Smoked  herring.. 
Bread  

1 

•■■-■■ 
2 

10 
2.5 
3 

~15^ 

93 
21 

3.8 

2.7 

47.4 

119.5 

416 
602 

Butter 

442 

114 

53.9 

119.5 

1460 

NO.  56.     CREAM   OF   GREEN   PEA  SOUP. 

I  pint  of  shelled  peas.  Just  enough  water  to  cover  in  granite  sauce-pan. 
Cook  until  tender,  \  hour.  Take  out  half,  rub  the  rest  through  colander  with 
the  water  in  which  they  were  cooked.  Scald  3  cupfuls  of  sweet  milk,  rub 
together  2  tablespoonfuls  flour,  i  tablespoon  of  butter;  add  to  the  milk  and  the 
strained  peas.  Stir  until  thickened;  add  the  remaining  peas  and  i  cup  of  cream 
heated  to  scalding,  a  scant  teaspoon  of  salt,  and  J  teaspoon  of  pepper. 


Lbs. 

1 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Shelled  Peas 

Sweet  milk 

Flour  

"k"' 
.5 
.5 
8 

10 
5 
.05 
.7 
8 

15.5 

22.5 

1.6 

1.8 
27 

"ills' 

30 

62 
34 
5.5 

335 

487 

51 

Butter 

110 

Cream,  thin 

340 

23.7 

46.6 

70.6 

109.5 

1323 

3° 


THE  DIETJRY  COMPUTER. 


NO.    57.     TOMATO   SOUP. 

I  pint  tomatoes  cooked  20  minutes  in  i  quart  boiling  water.  Strain  through  a 
colander;  add  i  teaspoonful  soda,  I  pint  rich  milk,  salt,  pepper,  and  the  butter. 
Soup  stock  may  be  used  instead  of  the  milk  and  fried  bread  dice  instead  of  the 
crackers,  which  should  be  rolled  fine.  This  may  be  taken  as  a  type  of  the 
medium  soups — vegetable,  rice,  macaroni,  etc. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb.    i 

Cal. 

Tomatoes 

Milk 

1 

1 

'""2""' 
2 

3 
4 
3 

1 

3.6 
15 

'"e" 

18 
18 

47.4 
5 

17.7  1 
22.7 

"39"'    ; 

105 
325 

Butter 

442 

Crackers 

231 

11 

24.6 

88.4 

79.4 

1103 

NO.    58.     CONSOMME. 

Nearly  all  clear  soups  are  of  the  same  small  fcxjd  value.  They  may  be 
enriched  by  the  addition  of  vegetables;  but  they  are  not  intended  for  fcx>d — only 
as  appetizers. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Clear  soup 

Macaroni  or  peas . 

3 

"i"' 

15 
.5 

27 
.5 

1.2 

'"3    " 

122 
14 

15.5 

27.5 

1.2 

3 

136 

NO.  60.     BAKED   RICE  AND   CHEESE. 


Lbs. 

Oz. 

'  ■ '  6  ■  ■ 
4 
1 

Cost. 

4 
6 

1.5 
1.5 

Proteid. 

49 
11.5 
.6 

Fat. 

Carb. 

Cal. 

Rice 

.9 

61.6 

1.4 

23.6 

179.2 

815 

Cheese 

Bread  crumbs . . . 
Butter 

772 
321 
221 

13.0 

78.8 

87.4 

242.7 

2129 

NO.  61.     ENGLISH-MONKEY   ON   TOAST. 

Soak  the  bread  crumbs  in  the  milk  for  fifteen  minutes.  Melt  the  butter  and 
cheese  together.  Add  the  crumbs  and  the  egg  well  beaten,  salt,  cayenne,  and  soda. 
Cook  for  five  minutes  and  serve  on  ^  dozen  crackers  toasted,  or  on  bread  slices. 


Lbs 

Oz. 

8 
10 
1 
2 
2 
8 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Bread  crumbs. . . . 

2.8 

2.8 

1.5 

2 

1.5 

2.5 

23 
10 

7.4 
23 

2.9 
12 

23.7 

20.5 

5.4 

2.9 

127 
15 

"127"' 

642 

Milk 

217 

Butter 

221 

Cheese 

257 

Eorg 

80 

Bread 

642 

13.1 

79.7 

67.4 

269 

2059 

T/IBLH   V:  RECIPES. 


31 


XO.  62.     BAKED   MACARONI   AND   CHEESE. 
For  a  main  dish  double  this. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Macaroni 

4 
2 
4 

1 

2.5 
2 

.75 
1.5 

13 

16.3 
3.8 

1.8 
20.5 

4.5 
23.7 

82.6 
* "  '5.7  " 

416 

Cheese 

257 

Milk 

81 

Butter 

221 

6.75 

33.1 

50.5 

88.3 

975 

NO.  63.      CHEESE   PUDDING. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

6 
8 
2 
1 

6 

2.5 
3 
1.5 

49 
23 

7.4 
.6 

61.6 
2.9 
5.2 

23.7 

"'127    ' 

772 

Bread  crumbs 

Egg 

642 
81 

Butter 

221 

13.0 

80.0 

93.4 

127 

1716 

NO.  64.     DROPPED   EGGS  ON   TOAST. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carh. 

Cal. 

Bread 

8 

2 

12 

2.5 
3 
12 

23 

"44.4" 
67.4 

2.9 
47.4 
32.2 

82.5 

127 
127 

642 

Butter 

442 

Egas         

483 

17.5 

1567 

NO.  65.     BAKED   CUSTARD. 


Milk.... 
Sugar.  - . 
Eggs  (4) . 


Lbs. 


Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

8 

6 

1.5 

8 

30 
"29.6" 

36 
'26.8' 

45.4 
81 

650 
330 
324 

15.5 

59.6 

56.8 

126.4 

1304 

NO.   66.     SWISS    SANDWICHES. 

Mix  equal  parts  of  grated  Swiss  cheese  and  chopped  English-walnut  meats. 
Seasf)n  slightly  with  salt  and  cayenne,  and  spread  between  thin  slices  of  bread  and 
butter. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Cheese 

English-w  a  1  n  u  t 

meats 

Butter 

2 

2 

.5 
8 

3 

3 

.7 
2.5 
9.2 

7.4 

3 
.3 
23 

5.2 

32 
11.8 

81 

178 
110 

Bread        

2.9  1    127 

642 

33.7 

51.9      127 

1011 

32 


THE  DIETARY  COMPUTER, 
NO.  67.     BAKED   CRACKERS   WITH   CHEESE. 


Lbs. 

Oz. 

Cost. 

Proteid, 

Fat. 

Carb. 

Cal. 

^0 

6  Boston  crackers 

Butter 

4.5 

1 

2 

1 

1.5 

2 

13.6 

.6 

16.3 

12.6 
23.6 
20.5 

87.4 

53f 
221 

Cheese 

257 

4.5 

30.5 

56.7 

87.4 

1009 

NO.  68.     CHEESE  OMELET. 


Lbs. 

Oz.< 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Cheese 

4 
8 
8 

4 
2 
6 

32.6 

7.5 

29.6 

41 
9 
21.5 

"ills' 

515 

Milk 

162 

Effffs 

322 

12 

69.7 

71.5 

11.3 

999 

NO.  70.     RICE   GRIDDLE-CAKES  WITH   MOLASSES. 

Griddle-cakes  or  pancakes  may  be  made  plain  with  milk  and  baking  powder, 
or  with  eggs.  They  may  contain  com,  rice,  blueberries,  or  other  fruit.  They 
tnay  be  eaten  with  butter  and  sugar,  or  with  syrup  or  molasses.  The  food  value 
here  given  is  a  good  average.     They  furnish  an  inexpensive  and  '-tasty"  dish. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour 

1 

4 

2 

4 

1.5 

4 

2.8 

1 
4 

63.5 
4.4 
14.8 
...„    . 

5.6 

.4 

10.8 

35.5 

424.6 
44.8 

'"58!9 

2056 

Rice    dry 

204 

Effffs 

161 

Butter 

331 

Molasses  

242 

10.6 

86.7 

52.3 

528.3 

2994 

NO.  71.     CORN   BREAD,  NO.    1. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Indian  meal 

Milk,  sour 

Milk,  sweet 

Butter  

1 
1 

1 

4 

3.7 

3 

3 

1 

50.5 

15 

15 

12.5 
10 
18.1 
9^  7 

426 
20 
22.7 

2070 
236 
323 
221' 

10.7         80.5 

64.3  '    468.7 

2850 

T/IBLE    V:  RECIPES. 


33 


NO.  72.     BROWN  BREAD. 

One-half  the  recipe  for  a  mixed  meal.     The  sour  milk  is  not  usually  wfiole 
mifcL  although  the  fat  may  be  made  up  by  sour  cream  or  recovered  butter. 


▼ 

Lbs. 

Oz. 

Cost. 

ProteicJ. 

Fat. 

Carb. 

Cal. 

Corn  meal 

6 

6 

8 

8 
12 
.5 
.5 

1.2 

1 

1.7 

4 

3.2 

.1 

15 
12 

25.6 
27 
4 

3.7 
2.8 
2.5 
15 

127 
128 
164.1 

37 

58.9 

621 

Rye  meal 

600 

Flour 

820 

Sour  milk 

Molasses 

Soda 

1 

402 
242 

Salt 

11.2 

83.6 

24.0 

515.0 

2685 

NO.  73.     BAKING-POWDER  BISCUIT. 


Lbs. 

Oz. 

Cost. 

Proteid 

Fat. 

Carb. 

Cal. 

Flour,  I  qt 

Butter,  3  level  tea- 
spoonfuls 

1 

4 

1.5 

12 

2.8 

2 
2.5 

.8 

63.5 

.4 
11.2 

5.6 

36 
13.6 

424.6 

"if" 

2056 
338 

Milk,  1:5^  cups  .... 

244 

Baking  powder,  3 
teaspoonf uls  . . . 

8.1 

75.1 

55.2 

441.6 

2638  /) 

NO.  74.     OLl)  NEW  ENGLAND  CORN  BREAD. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb, 

CaL 

8 
4 
4 
4 

1 

2 
.6 
.8 

20.2 

"  12.8  * 
4 

5 
113 
1.1 

170.3 

'  84. 5  ' 
58.9 

828 

Suet 

1055 

Flour  

410 

Molasses 

242 

4.4 

37.0 

119.1 

313.7 

2535 

NO.  76.     MOLASSES  COOKIES. 

I  cup  New  Orleans  molasses,  4  cup  butter,  i  egg,  2  tablespoonfuls  sugar,  ^cup 
of  sour  milk  in  which  i  level  teaspoonful  baking  soda  has  been  dissolved,  a  little 
cinnamon  or  ginger,  about  i  quart  flour.  These  excellent  ccxakies  are  favored  by 
children. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour 

1 

4 
12 
.  4 

4 

i 

3.1 
2.4 
5 

1.5 

.2 

2.5 

63.5 
8.1 

■  ■  4  ■  ■  ■ 

5.6 

"  94.'8  ' 
4.5 

424.6 
235.6 
. .  .^.  .^. . 

28.5 

2056 

Molasses 

Butter  

967 
884 

Milk,  sour    

81 

Sugar 

116 

E?g 

7.4 

5.2 

81 

14.7 

83.0 

110.1 

694.4 

4185 

34 


THE  DIETARY  COMPUTER. 
NO.  77.     CORN  MUSH  WITH  MAPLE  SYRUP. 


Lbs. 

Oz. 

Cost. 

P rote  id. 

Fat. 

Carb. 

Cal. 

Corn  meal    

10 

2 
4 

1.2 

1 

4 

25 

6.2 
56.5 

213 
80. 9 

1034 

Fat,  4  level  table- 
spoonfuls  

527 

Maple  syrup    .... 

332 

6.2 

25 

62.7 

293.9 

1893 

NO.  78.     DOUGHNUTS. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour 

1 

4 
7 
9 
2 

2.8 
2 

1.5 
.5 

.8 

62 
"  '  8.3 

6 
.  .^^. .  .  . 

48 

428 

202 

13 

2065 

Sufirar 

828 

Milk 

179 

Fat    

446 

Baking  powder,  4 
teaspoonfuls 

7.6 

70.3 

64 

643 

3518 

NO.  79.     MARYLAND  BISCUIT. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour,  I  pint 

1.4 
1.5 
.75 

31 

.1.5 
4.2 

3.1 
66.2 
5 

215.6 
" "  6.2  ' 

1040 

Lard,  i  cud 

622 

Milk,  ^  cup 

48 

Salt,  I  teaspoonful 
Water  as  necessary 

3.65 

36  7 

74.3 

221  8 

1710 

NO.  80.     CRACKER  TOAST,  NO.  2. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Crackers 

10 
12 

1 

2 

2.5 
1 
5.5 

26 
11.2 

16 

13.6 

23.7 

192 
17 

1022 

Milk  . .  *. 

242 

Butter 

221 

37 

53.3 

209 

1485 

TABLE   V:    RECIPES. 

NO.  81.     GRAHAM  MUFFINS. 
The  food  value  of  other  muffins  is  very  nearly  the  same. 


35 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cat. 

Flour,  Graham,  i 
cup 

.96 
.72 
.6 

1 
.02 

1 

18.5 
15.5 

3.1 
1.6 

99.4 

107.8 

50.5 

6.2 

511  9 

Flour,  white,  i  cup 
Suerar,  A  cup 

520  3 

207  2 

Milk,  J  cup 

4.2 
.3 

5 
2.5 

47  8 

Suet,  I  lb 

110  6 

Water,  i  cup 

Salt,  I  teaspoonful 

Baking  powder,  4 

teaspoonfuls . . . 

1 

]■■■■ 

..         .. 

4.30 

45.2 

17.5 

263.9 

1471.6 

NO.  82.     PIE-CRUST. 


Lbs.   1       Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour    

8 

1.3 
6 

25.6 

2.5 
226.8 

169.1 

822 

Lard  and  butter.. 

8 

2110 

For  two  pies 

7.3 

25.6 

229.3 

169.1 

2932 

For  one  pie 

3.6 

12.8 

114.6 

84.5 

1466 

NO.  83.     RICE  CROQUETTES. 


■  ■>■ 

Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Rice,  cold -boiled, 
drv 

4 
8 
4 
1 
1 
4 

2 

1.5 
3 

1.5 

.2 

1.5 

8.8 

7.5 

14.8 

.4 
9 

10.8 
23.7 

89.6 
11.3 

"  28 
63 

407 

Milk   

161 

Ep'ffs  (2)    

161 

Butter 

221 

116 

Bread  crumbs. . . . 

11.5 

1.4 

321 

9.7 

42.6 

45.3 

191.9 

1387 

NO.  85.     MAYONNAISE  FOR  SALADS. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Yolks  of  2  eggs. . . 
Juice  of  \  lemon . . 

2 

1 

1.5 
4 

4 

1 

8 

9 

9 

' '  3. '2  '. 

121 
13 

Vinegar 

120 

Olive  oil,  ^  cup... 

1116 

13 

9           129 

3.2 

1250 

36 


THE  DIETARY  COMPUTER. 


NO.  86.     POTATO   CAKES. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour 

8 
8 
4 
4 

.6 
1 
3 

.75 

13 

4 
14.8 

4 

1.1 

.2 

10.8 

4.5 

84.6 

34.9 

. .  .^.^  . 

410 

Potatoes,  mashed 

ECfffS  ^2) 

155 
161 

Milk 

81 

5.35 

35.8 

16.6 

125.2 

807 

NO.  88.     CANDIED   SWEET   POTATOES. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Cooked  sweet 
tatoes  cold- 

po- 

1 

■  "2"  " 
2 

2.5 

3.0 

.7 

6.8 
1 

2.7 
47 

104.7 
*  56.7  ' 

460 

Melted  butter. 

440 

Supar ,  -  - . 

232 

6.2 

7.8 

49.7 

161.4 

1132 

NO. 


BREAD   DICE,    FRIED. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Bread 

8 

2 

1.5 
1.0 

21 

2.7 
56.5 

119 

600 

Fat         

528 

2.5 

21 

59.2 

119 

1128 

NO.  91.     ESCALLOPED  TOMATOES. 


Lbs. 

Oz 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Tomatoes        

1 

"e" 

1.5 

4 
2 
2.2 

5.4 
16.2 

5 
1.8 

23.7 

18.1 
90 

105 

Bread  crumbs 

Butter     

450 
221 

8.2 

21.6 

30.5 

108.1 

776 

NO.  93.  MASHED  POTATO. 


Lbs. 

Oz. 

Cost. 

Proteid, 

Fat. 

Carb. 

Cal. 

Potatoes,  boiled... 

Milk    

Butter 

1 

■  ■  '4  ■  ■  ■ 
1 

2 
1 
1.5 

12.2 
4-1 

.9 
5 
23.7 

101 
6.2 

440 

88 

221 

4.5 

16.3 

29.6 

107.2 

749 

T/1BLE    V:  RECIPES. 
NO.  94.     LYONNAISE   POTATOES. 


37 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Potatoes, 
boiled  . . . 

cold, 

1 

....... 

.5 

2 
.1 
.1 

8.1 
"".2 

.4 
28.4 

69 
""l.'2 

325 

Fat  

264 

Onion 

6 

2.2 

8.3 

28.8 

70.2 

595 

NO.   100.     DATE   PUDDING. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

336 

338.3 

136 

'/  /  / 

Cal. 

Dates 

Flour  

Sugar 

Dripping 

Salt 

1.2 

1 
.3 
.3 

"".2" 
.6 

7 

2.5 
1.5 
•1 
.1 

10.3 
51.2 

24 

1640 

1645 

558 

:     136 

1 

1266 

Nutmegs 

' 

12.1 

61.5 

165 

810.3 

/5109 

NO.  101.     BLUEBERRY   PUDDING. 


'A 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Bread  crumbs 

Blueberries 

Sucar 

i 

12 
8 
8 
2 

4 
10 
2.5 
1 
2.5 

34.5 
4 

4.2 
4 

190.5 

113 

228 

'114'" 

963 
517 
^8 

DriDDins' 

56 
47.4 

527 

Hard  sauce 

906 

20.0 

38.5 

111.6 

645.5 

3841 

NO.  103.     SUET   PUDDING. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

8 

1 

4 

3.1 

1.2 

.1 

10 
63.5 

186.2 
5.6 

*424'.6' 
118.2 

1770 

Flour 

1 

2056 

483 

Soda     

4 

Clear  sauce,  brown 
sugar 

8.4 
1.2 

73.5 

191.8 

542.8 
108 

4309 
441 

9.6 

73.5 

191.8 

650.8 

4750 

38 


THE  DIETARY   COMPUTER. 
NO.  103.     FIG   PUDDING. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour  

4 
4 
4 
6 
4 

.6 
1.5 
2 

3.6 
4.6 

12 
11.5 

5 

7 
14 

1.2 
1.4 

93 
.4 

10.8 

60 
63.5 

123"" 

301 

Bread  crumbs 

321 

Suet 

885 

Fiors 

537 

Eff?S  (2\ 

161 

SAUCE. 

Sugar 

7 
4 

12.3 

2.4 
6 

49.5 

106.8 

246.5 
202 

2205 
828 

Butter    

49.5 

94.8 

884 

Vineg&r 

3 

20.7 

201.6 
\ 

448.5 

3917 

NO.  105.     SHORT-CAKE. 


j    Lbs. 

Oz.      1    Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour,  I  qt 

Butter 

1 

4 
3 
2 
8 

2.8 
4 

2.3 
1.5 

10 

63.5 

.8 

6.7 

8.3 

3 

5.6 
72 

5.3 
10 

2 

424.6 
"12.6" 
137 

2056 
676 

Egg  (0 

Milk  sweet  or  sour. 

87 
179 

Soda  or  baking 

powder 

Sweetened  fruit... 

597 

20.6 

82.3 

94.9 

574.2 

3595 

NO.  106.     PLUM   PUDDING,    NO.   1. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour 

1 

8 
5 
5 
1 

1.5 

3.7 

3 

4 

77 
3.4 
1.6 

7.5 
6.4 
4 

507 

100.4 
89.4 
31.7 

2467 

490 

Currants 

401 

Suerar 

130 

or 
Molasses 

.1 

.3 

n.o 

82.0 

17.9 

728.5 

3488 

NO.  107.     JAM    ROLLS. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour 

Jam.     

1 

8 
10 

3.7 
10 

82 
5 

7.5 
10 

507 
190 

2467 
890 

13.7 

87 

17.5 

697 

3357 

Ty4BLE   V:  RECIPES. 
NO.   108.     BROWN-BETTY. 


39 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal 

Bread  crumbs 

Butter 

1 

""3" 

3 
4 

4 
5 
4 
2.2 

46 
'"2.7" 

5.8 

71.1 

2.7 

254 

"98  " 
188 

1284 
663 

Apples 

2 

440 

Brown  sugar 

771 

HARD  SAUCE. 

Butter 

15.2 

5 
1.2 

48.7 

79.6 
71.1 

540 

3158 
663 

Sugar 

464 

21.4 

48.7 

150.7 

654 

4285 

NO.  109.     BREAD   AND   BUTTER. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Bread  

Susrar 

1 

3 
5 

1.6 
.8 
10 

3 

1.7 

1.8 

1.5 

6 

51.6 

6.5 

296.8 
136 

30 

"  36!3 

1807 
558 

Currants 

.5 
.4 
24 

1.4 
19 
29 

137 

Butter 

.05 

1 

176 

Milk 

520 

14 

76.5 

55.9 

499.1 

3198 

NO.    111.     CHESTER   PUDDING. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Molasses 

4 

4     ■ 
4 
12 
4 

1 

1.5 
3 
2 
4 

4 
3 

4.5 
36 
3 

4.4  ' 
90.6 
2.4 
5.3 

77 
5.6 

'246* 
66.4 

329 

Milk 

61 

Beef  suet 

845 

Flour 

1200 

Raisins 

288 

13 

50.5 

102.7 

389.0 

2723 

NO.    112.     APPLE   TARTS. 


Lbs. 

Or. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Flour 

1 
1 

""k" 
5 

2.5 

4 

1.5 

51.2 
2.7 

5 
2.7 

338.3 
84.3 
136 

1640 

AddIcs 

382 

Sugar 

558 

8.0 

53.9 

7.7 

558.6 

2580 

40 


THE  DIETARY  COMPUTER. 


NO.    113.     PLUM   PUDDING, 

NO.    2. 

Lbs 

Oz. 

12 
8 
2 
8 

4 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Milk      .          

3 
2 
3 
6 

7 

11.3 
24.2 

1.2 

6 

15.8 

13.5 
22.5 
47.2 
10.6 

10.4 

16.9 
156 

'i32;8' 

243 

Cracker  crumbs  . . 

947 

Butter 

Raisins  &  currants 

Citron 

Eees  (t.) 

442 

576 

162 

21 

58.5 

104.2 

305.7 

2370 

NO.    114.     BAKED   INDIAN   PUDDING. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Milk 

4 
1 

"io 

8 

1 
6 

12 

2.5 

3 
10 

4 

2.5 

60 
40.4 

72.4 
10 

90.8 
340.6 
283.5 
•■•••- 

105 

1300 

Corn  meal 

Sugar 

1545 
1162 

Eggs  (a)  ........ 

29.7 

21.5 
2 
5 

322 

Sour  cream 

Raisins  



21 
542 

34.0 

134  .€ 

110.9 

820.4 

4892 

NO.    115.     TAPIOCA   PUDDING. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Tapioca 

10 
8 
5 

1 

3 
7 
1.5 

1.5 

1.1 
33 

.8 
40 

237.6 
50 
136 

990 

Milk. 

2 

715 

558 

Nutmeg 

.4 

19 

Butter 

176 

13.0 

34.5 

59.8 

433.6 

2439 

NO.    116.     ENGLISH   MILITARY   COOKING.— RICE   PUDDING. 
For  six  men. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

10 
8 

4 

7 

1 

1.7 

1.5 

21 
33 

.  .  .  .  .^. 

1 
39.8 

'19"" 

215 
49.9 

136 

978 

Milk  (1.2  qts.) 

2 

715 

Sugar       

5 

1 

558 

Butter  

176 

15.2 

54.4 

59.8 

400.9 

2427 

T/IBLE    V :  RECIPES. 


4t 


NO.    117.     ICE-CREAM   FOR   SIX. 


Lbs. 

Oz. 

Cost. 

ProteicJ. 

Fat. 

Carb. 

Cal. 

Thin  cream,  3  cups 
Milk  It  cups 

1 

8 

12 

2 

6 

19 
2.5 
2 

2 

20.4 
12 
4.8 

133.8 
15 
39.6 

32.4 
18.6 

151.8 

1352 
264 

Ef?  ( I )          .... 

48 

Sugar,    12    table- 
spoonfuls  

624 

Vanilla 

25.5 

37  2 

188.4 

202.8 

2288 

N'O.    119.     INDIAN   PUDDING   WITHOUT   EGGS. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Milk,  5  cups  

Corn-meal,  i  cup. . 
Molasses 

2 

8 
6 
6 

8.7 
1.3 

1 
.2 

27 
15.1 

45 
3.7 

57 

126.3 

98 

807 
612 
403 

11.2 

42.1 

48.7 

281.3 

1822 

NO.    120.     TAPIOCA   PUDDING,   NO.    2. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Milk 

2 

'"I" 
3 
2 

6 
4 
1 
.6 

30 
7.4 
.4 

36.2 

5.2 

.3 

45.4 
'  57  ' '  * 

646 

Effffs 

81 

Tapioca 

309 

Suerar 

232 

-11.6 

10.8 

41.7 

102.4 

1268 

NO.  121.     CREAMY  RICE  PUDDING  FOR  SIX. 
Cook  three  hours. 


Lbs. 

Oz. 

Cost 

Proteid. 

Fat. 

Carb. 

Cal. 

Skimmed  milk. . . 
Rice   

1 

4 

4 

4 
.12 
.06 

■ 

3 

1.5 

1.2 

.1 

19 

8.8 

1.8 
.4 

28 

89.6 
113.4 

210 
407 

Sugar     

465 

Salt 

Cinnamon 

5.8 

27.8 

2.2 

231 

1082 

4* 


THE  DIETARY  COMPUTER. 
NO.   122.     CORN-STARCH  PUDDING. 


Lbs. 

Oz. 

Cost. 

Proleid. 

Fat. 

Carb. 

Cal. 

Corn-starch 

Milk 

"{' 

3 

"4  ■■• 

1 
3 
1.2 

.  .^^  .  .  . 

'  18  * ' ' 

56 
22.7 
113 

23b 
325 

Sugar 

465 

5.2 

15 

18 

191.7 

1020 

NO.  125.     HARD  SAUCE. 


1     lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Butter 1 

1.5 
4 

3 
1.2 

1.5 

35.2 

"1I3V4  * 

330 

Sugar,  granulated 

465 

4.2 

1.5 

35.2 

113.4 

795 

NO.  126.     VINEGAR   SAUCE. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

4 

1 

1.2 
1.5 
.07 

113 

"io"' 

465 

Butter 

.6 
1.5 

23.6 
.1 

221 

Flour 

50 

2.77 

2.1 

23.7 

123 

736 

NO.  128.     CLEAR  SAUCE. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Water  

4 
4 

1.2 

108 

Sugar,  brown 

Flavor 

441 

1.2 

108 

441 

NO.   129.     FRUIT   SAUCE. 


Lbs. 

Oz. 

Cost. 

Proteid. 

Fat. 

Carb. 

Cal. 

Jelly  or  preserves. 



4 
1 

4 

1 

80 

328 

13 

53 

i 

5 

13 

80 

381 

DEFINITIONS  AND  EQUIl^ALENTS  OF  tVEIGHTS  AND  MEASURES.  43 


Table  VI. 


DEFINITIONS  AND  EQUIVALENTS  OF  WEIGHTS  AND  MEASURES. 

qt.  flour I  pound  4  oz. 

pint  granulated  sugar i  pound. 

butter I       " 

chopped  meat  packed  solid i       " 

liquids i       " 

rice 8  oz. 

raisins  or  currants     6 

tablespoonful,  heaped,  granulated  sugar i 

"  ,  rounded,  butter i 

tablespoonfuls  level,  liquids I 

taWespoonful       "     of  sugar  or  butter ^ 

"  ,  rounded,  flour \ 

In  Appendix  I  will  be  found  a  table  of  interchangeable  weights  and  measures^ 
a  use  of  which  will  greatly  facilitate  calculations. 


44 


THE  DIETARY  COMPUTER. 


Table  VII. 


APPROXIMATE     COMPOSITION     OF    1    POUND     OF   SOME    COM- 
MON    FOOD    MATERIALS. 

FROM   DATA   CHIEFLY    DERIVED    FROM    BULLETIN   NO.    28,  UNITED   STATES 
DEPARTMENT    OF    AGRICULTURE,  BY    PERMISSION    OF    THE    SECRETARY. 


Kind  of  Food. 


Chuck  and  shoulder,  av'age 
Fore-shank,  very  lean.. . 

Fore-shank,  medium 

Heart 

Hind  shank,  average.. . . 

Loin,  medium 

Neck 

Ribs,  lean 

Ribs,  fat 

Ribs,  medium 

Rib-roll,  medium 

Round,  lean 

Round,  medium  fat 

Round,  medium 

Rump,  lean 

Rump,  medium 

Rump,  average 

Steak,  sirloin,  medium... 

Steak,  sirloin,  top 

Steak,  porterhouse . 

Sweetbreads 

Tongue 

Liver 


VEAL   AND    LAMB. 


Veal,  breast,  medium , 

Veal,  fore-quarter 

Veal,  heart 

Veal,  kidneys 

Veal,  leg,  average 

Veal,  loin , 

Veal,  liver 

Lamb,  fore-quarter 

Lamb,  leg,  medium  fat. . . 
Lamb,  leg,  aver  analysis. 
Lamb,  shoulder. .    


Fore-quarter,  average  .... 

Leg,  hind,  average 

Loin,       medium,      w^ithout 

kidney  or  tallow 

Loin,  very  fat 

Neck,  medium 

Shoulder,  medium 


Refuse. 


% 
17-3 
44.1 

36-9 
5-9 
55-4 
13-3 
31.2 
22.6 
16.8 
20.8 


8.1 
7.2 

19-5 

14 

20.7 

19 

12.8 

3-2 

12.7 


26.5 
7.3 


Water. 


% 
54 

41.6 
42.9 
53-2 
31 

52.5 
45-3 
52.6 

39-6 
43-8 
63-9 
64.4 
60.7 
56.2 
56.6 

45 
46.9 

54 
40.9 

52.4 
70.9 
51-8 
65.6 


52 

54-2 

73-2 

75-8 

63-4 

56.2 

73-0 

44-7 

52.9 

50.3 

41-3 


41. 
51- 

42 

28. 
42. 
47- 


Protein 


Grams, 
71-7 
55-8 
58 

67.1 
44.1 

73 

72.6 

68.9 

57-6 

63 

87.5 

88.4 

86.2 

74-4 
86.6 
62.7 
68.9 
74.8 
60.3 
86.6 
76.2 
63-9 
93-9 


69.9 
68.4 
76.2 


55-8 
69.9 

6l"2 

43-5 
55.8 
62. 1 


Fats. 


Grams. 

56.6- 

7-3 

33-1 

112 
17.7 
79-4 
41.7 
42.2 

138-8 
96.1 
75-7 
33-1 
58.1 

31-3 
49.9 
91 .6 
84.4 
73 
191-9 
81. 1 

54-9 
30-4 
20.4 


50.1 
27.2 
43-5 
29 

30-3 
38.1 
22.7 
95-2 
61.7 
62.1 
107 


III. I 

65.8 

128.4 

242.2 

81. 1 

70-3 


C.  H. 


Grams 


6.8 


calories     p^und. 


820 

295 

545 

1320 

345 

1040 

650 

675 

1525 

"55 

1065 

670 

895 

595 

820 

mo 

1065 

985 
2030 

IIIO 

825 

545 
555 


750 

585 
720 

585 
622 
644 

575 
1165 

870 
1130 
1265 


1265 
goo 

1445 
2435 

985 
910 


TABLE   yil:   COMPOSITION  OF  i  POUND  OF  FOOD  MATERIALS.  45 

Table  VII. — Continued. 


Kind  of  Food. 


Back  fat 

Headcheese. . . . 
Loin,  medium . 
Loin,  average  . 
Shoulder . . 
Sausage: 

Bolotjna 

Farmer   

Frankfurt. . . 

Wienerwurst. 


COOKED   MEATS. 


Corned  beef 

Ground  torgue.  canned..    . 
Ham,  lx)iled,  aver,  as  pur- 
chased   

Sandwich  meats 


SALTED    .-VND   SMOKED. 

Beef,  corned,  brisket 

Beef,  corned,  rump,  me- 
dium  

Beef,  corned,  plate 

Beef  dried,  salted  and 
smoked 

Beef  tongue  pickled 

Beef  tripe  pickled 

Ham,  smoked,  medium  fat.. 

Ham.  smoked,  lean 

Bacon,  av'age  of  analysis. 

Pork  backs,  salted 

Pork,  lean  ends,  salted  . ... 

Pigs'  feet,  pickled 

Salt  cod.  toneless. 

Halibut,  smoked 

Herring,  smoked 

Mackerel,  salted 

Sardines. 


Refuse, 


Water.  Protein.     Fats 


FATS. 


12. 1 
19.7 

iq-3 
12.4 

3-3 
3-9 


8.4 


21.4 

6 
14-5 

4-7 
6 


Cottolene    

Lard,  refined . . . 
Marrow,  beef. .  , 
Oleomargarine. , 

Suet 

Tallow,  refined. 


13.6 

"•5 

8.7 

8.1 

II. 2 

35-5 

1.6 

7 
44.4 
22.9 

5 


% 

7-7 
42.3 
41.8 
40.8 
44.9 

55-2 
22.2 
57-2 
43-9 


49.6 
49.9 

51-3 
58.3 


40 

54-5 
34-3 

53-7 

58.9 

86.5 

34.8. 

47.2 

18.4 

15.9 

17.6 

44.6 

54-8 

46 

19.2 

32-5 

53-6 


Gratns; 
16.3 

85.7 
60.8 

59-9 
54-4 

82.6 
126.6 

88.9 
127 


'^4-3 
97.1 

91.6 
127 


653 

64.9 
53-2 

119. 8 
54 
53-1 
64.4 

79-4 
40. 1 

32 

33 

46 
125 

87 

93 

73 
107 


3-3 

9-5 

13-7 


10 

5-4 
21.3 


Grams. 

407.8 
108.9 
109.8 
117. 9 
135-2 

89.4 
183.2 

84.4 
100.2 


103.4 
113. 8 

101.6 
50 


88 

99.8 
162.4 

31-3 
87-1 
5.44' 

151-5 
83-9 

269.4 

303 
270 

42 
I 

(-3 

39 

78 

54 


C.  H. 


Calories 


Grains 


453-6 
453-6 
420.9 

376.5 

372 

453-6 


5.0 
7-3 


3860 

1365 
1270 
1340 
1480 

1170 
2225 
1170 
1485 


1271 

1455 

1320 
985 


1085 

I195 
1730 

780 

1030 

27c 

1675 

1105 

2685 

2950 

2655 

585 

545 

950 

750 

1035 

950 


4220 
4220 
3955 
3525 
3540 
4220 


Cost  per 

pound. 


46 


THE  DIETARY   COMPUTER. 

Table  VII. — Continued. 


Kind  of  Food. 


CHICKEN    AND    FOWL. 


Chicken. 
Fowl . . . . 
Turkey . 


Bass,  striped,  whole 

Bluefish .  . . 

Catfish 

Cod,  dressed 

Cod,  steaks 

Haddock 

Halibut  steaks 

Mackerel,  entrails  removed, 

as  purchased 

Oysters,  solids 

Red  snappers   

Salmon,  sections 

Shad 

Shad  roe 

Whitefish     


Refuse.  Water.  Protein.     Fats. 


%     ■ 
41.6 

25-9 
22.7 

55 

48.6 
19.4 
29.9 
9.2 
51 
17-7 

40.7 


46  I 
10.3 
50.1 


53-5 


Roller  process,  high  grade, , 
average ' 

Roller  process,  straight 
grade,  average 

Whole  wheat 

Buckwheat 

Pea  flour 


% 
43-7 
47.1 
42.4 

35.1 

40.3 

51.7 

58.5 

72.4 

40 

61.9 


43' 
88. 
42 
57- 
35. 
71. 
32. 


12.4 

12.8 
II. 4 
136 
II. 4 


CEREALS  &  FLOUR  PASTES. 


Barley,  pearled     . . . . 

Corn  meal,  unbolted 10. i 

Corn  meal,  bolted 

Hominy 

Oatmeal  and  roller  oats 

Macaroni ! 

Popcorn \   

Rice 

Rice,  boiled 

Tapioca 

Wheatlet   

Shredded  wheat 


BREAD. 

Brown   

Rye 

\Vhite,     miscellaneous, 

purchased  

Bread-crumbs 


II 

ID 

12 

79 

7 

10. 

4.3 
12.8 

72.5 

II. 4 

10.4 

9.6 

43-6 
35-7 

35-6 
25.0 


Grams. 
58.1 
62.1 

73 

38.1 
45-4 
52.6 

50.3 
771 
38.1 
69.4 

52.6 

27.2 

49 

75-7 

42.6 

94.8 

48.1 


50.8 

49 
62.6 
29 
II4-3 


38.6 
34-0 
40.4 
37.6 

73 
60.8 

48.5 
36-3 
12.7 
4.1 
55.7 
54-9 


24-5 
40.8 

42.2 
46.0 


Grams. 
6.4 

55-S 
86.6 


20 


15-9 

5.9 

2.7 

67.  f 

21.8 

17-2 

13.6 


4.5 

5 
8.6 

5-4 
9.1 


4.9 
19. 1 
10 

2.7 
32.6 

41 

22. 
I. 


8.2 

2-7 

5.4 

5-8 


C.H. 


Calories 


Cost  per 
pound. 


Grams. 
3-2 
7-7 
3-6 


15 


II. 8 


339-7 


339. 
326. 

353  • 
259- 


352. 

298. 

340. 

335  • 

306 

336. 

357 

358.: 

lie; 

399-' 
340.] 

341-1 

213.6 
241-3 

239 
254 


295 

775 

1075 

200 
210 
915 
215 
335 
165 
470 

365 
230 
225 

935 
380 
600 
325 


1645 

1640 

1675 
1620 
1615 


1650 
1545 
1655 
1650 
1S20 
1665 
1875 
1630 
525 
1650 
1685 
1700 


1050 
1180 

1205 
1284 


TABLE  yil:   COMPOSITION  OF  i  POUND  OF  FOOD  MATERIALS.  AT 
Table  VII. — Continued. 


Kind  of  Food. 


CRACKERS. 

Boston 

Butter 

Oyster 

Pilot-bread 

Saltines 

Soda 


Refuse. 


FRESH    FRUIT. 


25 


Apples 25 

Apricots 6 

Bananas,  yellow 35 

Blackberries 

Cherries,  stoned 

Cranljerries 

Grapes 

Huckleberries 

Lemons 

Oranges 

Peaches  

Pears 

Plums 

Raspberries,    red,   as    pur- 1 

chased .... 

Strawberries !        5 


Water. 


63-3 

79-9 

48.9 

86.3 

80.9 

88. 9 

58 

81.9 

62   5 

63-4 


59-4 


Watermelons 

Whortleberries  (blueberries) 

DRIED    FRUIT. 

Apples 

Apricots !..... 

Peaches 1 

Currants { 

Dates j      10 

Figs ! 

Prunes '      15 

Raisins ;     10 


76 
74-5 

85.8 
85.9 
37-5 
82.4 


28.1 

29.4 


Almonds,  as  purchased. 

Chestnuts,  fresh 

Chestnuts,  dry 

Cocoanut,  prepared . . . . 

Peanuts 

Peanut  btitter 

Walnuts  (California)  . . . 


SUG.\RS. 

Honey 

Molasses,  cane. . .  . 


45 
16 

24 


24-5 
73-1 


J7.2 

13-8 

18.8 

19 

^3-1 


2.7 
37-8 
4.5 
3-5 
6.9 
2.1 
•7 


18.2 
25.1 


Protein, 


Grams 
49.9 
41.9 
51  3 
50- 3 
48.1 

44-5 


1.4 
4-5 
3-6 


Fat. 


Grams, 
38.6 
45-8 
47.6 
22.7 
57  6 
41-3 


1.4 


C.  H. 


_  ,     .       Cost  per 
Calories      pound. 


Grams. 
322.5 
324.8 
319.8 
336-6 
310.7 
331.6 


2-3 

4.1 

4-5 
4.1 

•9 

3-2 


7-3 
21.3 


10.9 
8.6 

T9-5 

8.2 

10.4 


52.2 
23.6 

37-7 
28.6 
88.5 
132.9 
22.2 


1.8 
10.9 


1.8 


2-7 

2-3 

•4 


I.! 


2.7 

•45 
13- 


10 
4-5 


7-7 

"•3 

1.4 


13-6 


13-7 
20.4 

24 

260.4 
132 
210.5 
78.5 


299.8 
283.5 


336-6 
320.2 
336  6 
283 
310.7 


43 

160.6 
255.8 
142.8 

83-9 
77.6 

15-9 


368.3 
314-3 


1885 
1935 
1965 
1800 
2005 
1925 


50 

220 

57-2 

253 

64.9 

300 

49-4 

270 

75-7 

365 

44-9 

215 

65  3 

335 

75-3 

.345 

26.8 

145 

38.6 

170 

57-6 

260 

86.6 

370 

57-2 

255 

31.6 

175 

12.3 

60 

61.2 

390 

1350 

1290 


1495 
1450 

1475 
1 190 

1445 


1660 

945 

1425 

3125 

1935 

2825 

885 


1520 
1290 


48 


THE  DIETARY  COMPUTER. 

Table  VII. — Contitmcd. 


Kind  of  Food. 


SUGARS. 
Sugar,  coffee  or  brown 
Sugar,  granulated .... 

Sugar,  maple 

Syrup,  maple 


MISCELLANEOUS. 


Chocolate . . . 

Cocoa 

Cereal  coffee. 


DAIRY    PRODUCTS 


Butter,  as  purchased 

Cream,  thin 

Cream,  thick 

Cream,  common 

Cheese,  American  pale .... 

Cheese,  Cottage 

Cheese,  Dutch 

Cheese,  Neuchatel 

Cheese,  Swiss 

Cheese,  imitation  full  cream, 

Ohio 

Milk,  whole 

Milk,  skimmed 

Milk,  butter 

Milk,  condensed,  sweetened 
Milk,         "        unsweetened 


Refuse.  Water.  Protein. 


Whole. 
Whites. 
Yolks.. 


VEGETABLES,  FRESH. 


Asparagus    

Beans,  dry     

Beans,  butter   green 

Beans,  lima,  dried 

Beans,  lima,  green  shelled. 

Beans,  string 

Beets 

Cabbage  

Carrots   

Cauiifli)wer 

Celery,  as  purchased 

Corn,  green,  edible  portion. 

Cucumbers 

Lentils,  dry ...    


50 


20 

20 


15 


5.0 


29.0 


5-9 
4.6 


74 

31.6 

72.0 

35-2 

50 

3' ^4 

37-9 

87 

90. 5 

91 

26.9 

68.2 


65.5 
86.2 
49-5 


94 

12.6 

29.4 

10.4 

68.5 

89.2 

70 

77-7 

70.6 

92-3 
75-6 

74-4 

81. 1 

8.4 


Grams. 


58. 
98 


4.5 
14 
12 

"•3 
130.6 

94.8 


84.8 

125.2 


117. 
15 

13' 
39 
43- 


8 
102 
21 
72 
32 
10 

5.9 
6.4 
4.1 
8.2 

41 

14. 1 

3-2 

116. 6 


Fat.       C.  H.    Calorie* 


Grams. 


220.9 
131 


385. 
60 
22 

38. 
162. 

4 

So. 

124. 

158. 


59-5 

59 

71 


T43.8 

18. 1 

1-4 

2.3 

37.6 

42.2 


43- 

9 

73 


•9 

8.2 


Grams. 
431 
453-6 
375-6 
323-9 


137-4 
171 


22 

23 
21 

245 
50 


15 

270.3 
66.2 

298.9 
99.8 
33-5 
34-9 
21.8 
33-6 
21.3 
II. 8 
89.4 
II. 8 

268.6 


1766 
i860 
1540 
1330 


2860 
2320 


3605 

681 

1223 

910 

2060 

510 

T435 

1530 

2010 

1820 

325 
170 

165 

1520 

780 


645 
425 
971 

10% 

1605 

370 

1625 

570 

195 

170 

125 

160 

140 

70 

470 

70 

1620 


Cost  per 
pound. 


Ty4BLE   yil:   COMPOSITION  OF  i  POUND  OF  FOOD  MATERULS,   49 
Table  VII. — Continued. 


Kind  of  Food. 


VEGETABLES,  FRESH. 

Lettuce 

Onions 

Parsnips  

Pease,  dry 

Pease,  green 

Pease,  sugar,  shelled. . . 

Potatoes,  toiled    

Potatoes,  fried  (chips). . 

Potatoes,  raw 

Potatoes,  sweet 

Pumpkins 

Radishes 

Rhubarb 

Spinach - 

Squash  

Tomatoes 

Turnips    


CANNED   VEGETABLES. 


Com,  green. 
Pease,  green. 
Pumpkins. .  . 
Succotash.  . . 
Tomatoes . . . 


Yeast , 

Cucumber  pickles. 


Refuse.  Water.  Protein.     Fat.       C.  H.     Calories 


% 
15 
ID 
20 


45 


20 
20 
50 
30 
40 


50 
30 


% 
80.5 
78.9 
66.4 


Grams. 

4-5 
6.4 

5-9 


Grams. 
9 


9-5 

III. 7 

40.8 

16.3 

81.8 

15-4 

75-5 

"•3 

2.2 

30.8 

62.6 

8.2 

55-2 

6.4 

46 

2-3 

64-3 

4.1 

56.6 

1.8 

92-3 

9-5 

44.2 

3-2 

94-3 

4.1 

62.7 

4.1 

76.1 

12.7 

85-3 

16.3 

91.6 

3-6 

75-9 

16.3 

94 

5-4 

65:1 

53-1 

92.9 

2.3 

180 


5.4 

■9 

■9 

4-5 

•9 

1.8 
1.4 


Grams. 
23.6 
40.4 

49 
281.2 

44.5 
62.1 
94.8 
211. 8 
66.7 

99-3 
II. 8 
18. 1 
10 

12.8 
20.4 
17-7 
25-9 


86.2 
44-5 
30.4 
84.4 
18. 1 

95-3 
12.2 


75 

205 

240 

1655 

255 

335 

440 

2675 

310 

460 

60 

95 

•65 

rio 

105 

105 

125 


455 
255 
150 
455 
105 

625 


Cost  per 
pound . 


s 


^QUANTITIES   ALLOWED   IN   MAKING   UP   THE   VALUES   FOR   SIX 
PERSONS,    ALL   EATING    HEARTILY. 

Coflfee,  I  oz.  Tea,  .5  oz.  Milk  for  coffee,  6  oz  ;  for  tea,  4  oz.  Cream  for 
coffee,  3  oz.  Cream  for  tea,  2  oz.  Dry  cereal,  6  oz.  Milk  for  cereal,  8  oz.  Cream 
for  cereal.  6  oz.  Sugar  for  cereal,  2  oz.  Bread  as  an  accessory  to  a  meal.  4  oz. ; 
butter  for  the  same,  i  oz.  Bread  as  a  substantial  portion  of  a  meal,  12  oz. :  butter 
for  the  same,  3  oz.  Fruits  for  a  meal,  either  fresh  or  cooked,  2  lbs.  Sugar  for 
the  same,  2  to  4  oz.  Chops  for  breakfast,  2  to  2.5.  Steak  for  breakfast,  2  to  3. 
One  egg,  2  oz.  Hash  for  breakfast  or  luncheon:  i  lb.  of  meat,  2  lbs.  of  potatoes. 
Toast  for  breakfast  or  luncheon:   12  oz.  bread. 

Meat  for  the  day  should  be  kept  as  low  as  4  lbs.  for  the  six  persons  on  an  average. 
Total  bread  or  equivalents,  i  to  1.5  lbs.  for  the  six;  vegetables,  2  to  4  lbs. ;  sugar, 
2  to  4  oz. ;  fruits,  fresh  or  dried,  2  to  4  oz. 

The  hearty  dinner  puddings  are  to  be  used  with  the  less  nutritious  meat  dishes, 
and  the  soups  and  light  puddings  with  the  rich  meat  dishes. 

Prices  vary  with  the  season,  with  the  locality,  and  with  scarcity  or  plenty,  and 
therefore  only  for  small  quantities  fairly  average  prices  have  been  used  in  these 
sample  tables.  Each  person  will  insert  the  prices  prevalent  at  the  time  and  place. 
Other  dishes  will  lie  added  very  readily.  The  quantities  are  based  on  those 
allowed  in  military  rations  in  workingmen's  families  for  the  inexpensive  dishes, 
because  only  two  or  three  are  placed  upon  the  table  at  a  time,  and  together  they 
must  furnish  the  required  fuel  value. 

For  the  more  expensive  and  delicate  dishes  somewhat  less  amounts  are  allowed, 
since  four  or  more  kinds  of  food  may  be  used,  and  since  a  smaller  amount  may 
serve  as  relish  to  the  heartier  dishes. 

Dishes  consisting  chiefly  of  flour,  sugar,  and  recovered  fat  are  inexpensive.  The 
addition  of  fat  in  any  form  brings  up  the  heat  units  twice  as  much  as  the  same 
quantity  of  sugar. 

The  meat  dishes  are  exp>ensive  in  proportion  to  the  quantity  of  meat  in  them, 
and  that  meat  which  has  much  fat  is  of  higher  cost  than  that  which  is  lean;  but 
this  fat  is  often  largely  wasted  on  the  plates  and  in  the  garbage-pail.  The  house- 
wife who  values  the  fat  as  it  should  be  valued  saves  the  dripping,  and  uses  it  in 
cooking  instead  of  "  cooking  butter." 

A  judicious  use  of  cereals  and  vegetables  with  recovered  "dripping"  or  salt 
pork,  with  just  enough  meat  to  flavor  the  resulting  dish,  will  enable  the  provider 
to  furnish  the  main  dish  for  each  meal  for  about  15  cents  per  i,oco  calories,  or  90 
cents  for  12,000  calories.  The  remaining  3,000  to  6.000  calories  may  be  made  up 
•of  relishes  or  luxuries,  as  the  purse  and  inclination  permits.  A  reliance  on  meats 
'Of  the  tender  sort,  eaten  with  fresh  vegetables,  means  an  average  expenditure  of 
15  to  20  cents  per  i.ooo  calories,  $2.40  per  12,000;  $16.80  -7-  $2.80  per  week  for 
the  essential  elements  of  food. 

Vegetables  have  more  waste  substance,  and  therefore  a  more  generous  allow- 
ance must  be  made.     The  proteid  especially  must  be  increased  by  one  tliird. 

Milk  for  cooking  is  reckoned  at  4  to  6  cents  per  quart,  since  it  is  usually  lopped, 
i.e.,  has  had  the  cream  removed. 

Some  of  the  dishes  would  only  be  made  when  the  ingredients  could  be  had  at  a 
low  cost.  This  is  why  the  prices  given  are  not  always  uniform.  This  whole 
pamphlet  is  onl}^  an  example  of  method,  and  makes  no  pretensions  to  exactness  in 
a  field  where  accurate  results  are  impossible  with  the  meagre  facts  available.  If  it 
shall  hasten  the  day  when  better  figures  are  at  the  service  of  the  purveyor,  it  will 
have  served  its  mission. 

50 


APPENDIX  I. 


TABLE    OF    INTERCHANGEABLE    WEIGHTS     AND    MEASURES 
WITH  APPROXIMATE  FOOD  VALUE  OF  THE  SAME. 


Measures. 
Approximate  only. 


Weights. 


BREAD    FLOUR. 


45  tbsps. 

2j  tbsps. 

I  cup  =  14  tbsps. 

I  tbsp. 


j  I  lb.  =  16  oz.  ) 
1    453-6  gms.     ) 


lb.  = 

453-6  g! 

I  oz.  =  28.3  gms, 

140  gms.  =  5  oz, 

10  gms.  =  I  oz 


WHOLE   WHEAT. 

,,  I  (  I  lb.  1=  16  oz.  ) 

4^^bsps.        \\    ,53.6  g^,.     \ 

2i  tbsps.        |i  oz.=  28.3  gms. 

I  cup  =  14  tbsps.  154  gms.  =  5|  oz. 

I  tbsp.  II  gms.  =  ^'5  oz. 


PASTRY   FLOUR. 

lb.  =  16  oz. 
453.6  gms. 


w 


56^  tbsps. 

3I  tbsps. "        I  oz.  =  28.3  gms. 
I  cup  =  14  tbsps.  112  gms.  =  4  oz. 
I  tbsp.         I  8gms.=  ^^oz. 


BUCKWHEAT. 


41  tbsps, 

2|  tbsps. 
I  cup 


i.    A 


lb.  =  16  oz.  ) 
453.6  gms.     ) 

X  oz.  —  28.3  gms. 

154  gms.  =  5^  oz, 


28  tbsps. 


BARLEY. 

I  lb.  =  16  OZ.   ) 

453.6  gms.     f 

1.7  tbsps.         ji  oz.  =  28.3  gms. 

I  cup  =  14  tbsps.  224  gms.  =  8  oz. 

I  tbsp. 


CORN    MEAL    (UNBOLTED). 


38  tbsps. 

2f  tbsps. 

I  cup  =  14  tbsps. 

I  tbsp. 


I    A 


lb.  —  16  oz.  I 

453.6  gms      j 

X  oz.  =  28.3  gms 

168  gms.  =  6  oz 

X2  gms. 


Refuse. 


Water. 
% 


12.4 


II. 4 


13.6 


II-5 


10.3 


Protein 
Grams. 


50.8 

3-1 
15.6 
1. 12 


62.6 

3-9 
21. 1 

1-5 


49 

3 

12.04 
.86 


29 

1.8 
9.8 


38.6 

2.4 

19.04 

1-3 


34 

2 

12.6 
•9 


Fats. 
Grams 


4-5 

.28 

1.26 

.09 


8.6 

•53 
2.5 
.18 


•31 

1. 12 

.08 


5-4 


-33 
1. 12 


4.9 

•3 

2.52 

.18 


19.1 

1.2 
7 

•  5 


C.  H 
Grams. 


339-7 

21.2 
103.6 

7-4 


326.1 

20.3 

no. 6 

7-9 


339-3 

21.2 

82.6 

5-9 


353-4 

22.08 
120.4 


352-9 
22 

174-3 
12.45 


298.9 

18.6 

no. 6 

7-9 


Calories 


1645 

102.8 

506.3 

36.2 


1675 

104.6 

569.2 

40.6 


1640 

102.5 

404.6 

28.9 


1620 
lOI 

546 


1650 

104 
814 

582 


1545 

97 

571-6 
40.8 


51 


52  THE  DIETARY  COMPUTER. 

INTERCHANGEABLE   WEIGHTS   AND    MEASURES. 


Measures. 
Approximate  only. 


Weights. 


CORN    MEAL   (BOLTED). 

.  (  I  lb.  =  i6oz 

45  tbsps.  -j 


2.8  tbsps. 

leap  =  13  tbsps. 

I  tbsp. 


453.6  gms.    S 
1  oz.  =  28.3  gms, 
130  gms.  =  4  oz, 
10  gms. 


ROLLED    OATS.'' 


QO  tbsps. 

5^  tbsps. + 

I  cup  =  14  tbsps. 

I  tbsp. 


w 


lb.  =  16  oz.  ^ 
453.6  gms.     \ 

I  oz.  =  28.3  gms. 

70  gms.  =  2^  oz. 
5  gms. 


37  tbsps.+ 

2\  tbsps.— 

I  cup  =  15  tbsps. 

I  tbsp. 

Rr 

26|  tbsps.-f- 

if  tbsps. 

I  cup  =  14  tbsps. 

I  tbsp. 


WHEATLET. 

lb.  =  16  OZ 


\  453.6  gms.  S 
I  OZ.  =  28.3  gms, 
j  180  gms.  =  I 
\       6ioz.+       \ 


[12  gms. 


w 


lb.  =  16  oz.  ) 
453.6  gms.     ) 
r  oz.  =  28.3  gms. 
]    238  gms.  =    I 


17  gms. 


HOMINY. 


33  tbsps. 


II 


I  lb.  =  16  oz.  ) 
453.6  gms.     j 
2  tbsps.         ji  oz.  =  28.3  gms 
I  cup  =  14  tbsps. '196  gms.  =  7  oz. 
I  tbsp.  I     14  gms-  s  OZ' 


TAPIOCA. 


35  tbsps. 

2  tbsps. + 

I  cup  =  13  tbsps. 

I  tbsp. 


r. 


lb.  =  16  oz.  I 
453.6  gms.     ) 
I  oz.  =  28.3  gms. 
195  gms.  =  7  oz. 
i5gms.r=|oz.+ 


Refuse. 
% 


Water. 


12.9 


7-3 


10.4 


7.9 


II. 4 


Protein. 
Grams. 


40.4 

2.5 
II. I 
I. II 


73 

4  5 
II. 2 

.3 


55-7 
3-4 

22.5 
1.4 

36-3 
2.4 

18.9 
1-35 

37.6 

2.4 
16. 1 
I-I5 

4.01 

•25 
1.8 
.14 


Fats. 
Grams, 


.62 


•3~ 


32.6 

2 

5.02 
•35 


6.3 

■39 
I. 

.12 


1.4 
.08 

•7 
.05 


2.7 

.16 
1. 12 

.08 


C.  H. 
Grams 


340 

21 

97.6 
9-7 


Calories 


16. 

103 

474 

47-4 


306.2  1820 

12.8 

44- 18 

3-37 


340.1 
21.2 

134 
8.9 

358.3 
22.3 

187.8 
13-4 

335-8 

20.9 
144 
10.3 

399-2 
24.9 

171. 6 
13-2 


"3-7 
280 
20 


1685 

105.3 
667 

44-5 


1630 


lOI. 

854 
61 


1650 
103 


712.6 
50.9 


1650 

103 
709.2 
54-5 


*  Measured  lightly  and   level.     The  weight  will  vary  according  to  the 
compactness  in  the  measurement. 


APPENDIX  I. 
INTERCHANGEABLE   WEIGHTS   AND    MEASURES. 


53 


Measures. 
Approximaie  only. 


•Weights. 


MACARONI. 


I  cup 

(i-inch  pieces) 


32  tbsps. 

2  tbsps. 

I  cup  =  16  tbsps. 

I  tbsp. 


I  lb.  =  16  oz 
t53.6  gmi 
120  gms 


'■I 
453.6  gms.     J 

120  gms.      ) 
4s  OZ-+       j 


w 


lb.  =  16  oz 
453.6  gms. 
I  oz.  =  28.3  gms 
226.8gms.  =  8  oz 
14.1  gms.  =  ^  oz 


GRANULATED    SUGAR. 


31  tbsps.— 

2  tbsps.— 

I  cup  =  14  tbsps. 

I  tbsp. 


w 

I  oz J  6— '• 

I      210  gms.      ) 
I        7ioz.-      S 


lb.  =  16  oz.  ) 

453.6  gms.     \ 

I  oz.  =  28.3  gms, 

210  gms, 

7?oz, 

15  gms.      f 

i  OZ.+  f 


BROWN    SUGAR.* 


I  cup  =  10  tbsps. 
I  tbsp. 


'•[ 


I  lb.  =  i6  OZ 
453.6  gms 
I  oz.  =  28.3  gms 
J  160  gms.  I 
I  60Z.-  j 
16  gms.=  ^  oz.-j- 


POWDERED   SUGAR. 


I  cup  =  14  tbsps. 
I  tbsp. 


\ 

s. 
j  168  gms.  ) 
\  60Z.-  ) 
12  gms.  =  ^  oz.— 


I  lb.  =  16  oz 

453.6  gms. 

I  oz.  =  28.3  gms 


Refuse. 
* 


Water. 

% 


10.3 


Protein, 
Grains, 


60.8 
6.12 

4-5 

.2 

2.2 

.  I 


Fats. 
Grams 


4.1 
1. 08 


385-5 
24.1 

192.7 
12 


C.  H. 
Grams 


336.1 


453-6 
28.3 
168 


431 

27 

150 

15 


453-6 
28.3 

163.8 
11.7 


Calories 


1665 
440.4 

3605 

225.3 
1802 
112. 6 


i860 
116 
861 

61.5 


1766 
110.3 
623 
62.3 


i860 
116 
688.3 
49.2 


*  Brown  sugar  with  much  moisture  and  lumps  may  weigh  more  than 
indicated,  but  freed  from  lumps  is  of  constant  weight. 


54 


THE  DIETy4RY   COMPUTER. 


In  the  accompanying  list  of  equivalent  measurements  and  weights  an  ordinary 
"half-pint"  measuring  cup  was  used.  This  style  of  cup  was  found  in  ail  stores 
where  kitchen  utensils  were  sold,  and  half,  quarter,  and  third  divisions  were  indi- 
cated. The  cost  was  five  cents.  Variation  will  be  found  in  measuring-cups,  but 
if  the  same  cup  is  always  used  the  results  will  be  proportionally  correct.  A  table- 
spoon which  contained  four  level  teaspoons  was  also  used. 

While  no  standard  cup  nor  spoon  is  obtainable,  the  work  of  accurate  measure- 
ment will  be  facilitated  if  a  certain  half-pint  cup  and  a  tablespoon  of  known 
capacity  are  set  aside  as  the  standard  measurements  in  each  household. 

A  few  recipes  are  given  to  indicate  measure,  weight,  and  food  value.  With 
experience  the  food  value  per  cup  may  be  easily  estimated,  as  in  so  many  recipes 
there  is  a  repetition  of  materials  like  flour,  milk,  sugar,  butter,  eggs,  etc. 

From  the  tables  various  combinations  may  be  arranged. 


Measure. 


Weight. 


Protein. 
Grams. 


CORN    CAKE. 


1  cup  corn  meal 

\  cup  flour 

2  tablespoonfuls  sugar. 

2  tablespoonfuls  butter. 

I  cup  milk 

I  egg 

I  tablespoonful  salt.  .• . . 

3  tbsps.  baking  powder 


i68  gms. 

70  gms. 

24  gms. 

28  gms. 
232  gms. 

56  gms. 


6  oz.  — 

2\  oz. 

I  oz.  — 

:  I  OZ. 
:  8  OZ.+ 
:  2  OZ. 


7  gms.  =    J  oz. 


12.6 

7.8 

.2 

7-5 
7-4 


585  gms.  =2os  oz.     35. 5 


BAKED  MACARONI. 

I  cup  macaroni j  120  gms.=:  4J  oz. 

1  cup  milk j  232  gms.  =  8  oz.-(- 

2  tablespoonfuls  flour..  28  gms.  =  i  oz. 
2|  tablespoonfuls  butteri  28  gms.  =  i  oz. 
4  tbsps.  grated  cheese.      56  gms.  =  2  oz. 

3  rolled    crackers    for 
top 42  gms. 

I  tbsp.  salt-pepper . , 


6.12 

7-5 

3-1 

.2 

16.3 

4.6 


Fats. 
Grams. 


506  gms.  =  17 J  oz.      37.82 


RICE   PUDDING. 


2  cups  milk  (l  pint).  •< 
4  tablespoonfuls  rice . . 


2  eggs 

2  tablespoonfuls  sugar. 
Salt  and  nutmeg 


464  gms.  =  lib.,    ) 
16 oz.'    ) 
60  gms.  =  2^  oz. 
112  gms.  =  4  oz. 
24  gms.  =  I  oz.  — 


660  gms.  =  23I  oz. 


15 

S-40 
IS 


35-40 


24 
9 
5-2 


45.83 

1.08 
•9 


.28 


24 

20. 


3.6 


58.26 


.2 
10.4 


28.7 


C.  H. 
Grams. 


no. 6 
51 
24 


"•3 


Calories 


57I-2 
253-4 
123 
225 
162.5 
81 


196.9  1416.I 


Cost. 
Cents. 


8.6 


88.8   440.4  3 
1 1. 3    162.5' 2 

102 . 8 ,    . 0004 


.1 


30.1 


225 
257.5 

176.7 


151.5I1364.9 


22.7 
53-6 


325 
244 
162 
24  I  123 


9.0014 


-3 
.01 


100.3  854   n.31 


SHORT-TITLE     CATALOGUE 

OF  THE 

PUBLICATIONS 

OF 

JOHN  WILEY   &   SONS, 

New    York. 
London:    CHAPMAN  &  HALL,  Limited. 


ARRANGED  UNDER  SUBJECTS. 


Descriptive  circulars  sent  on  application. 

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1 


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2 


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*  Ludlow  and  Bass.    Elements  of  Trigonometry  and  Logarith- 

mic and  Other  Tables 8vo,  3  00 

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Merriman  and  Woodward.    Higher  Mathematics 8vo,  5  00 

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Rice  and   Johnson's   Elementary  Treatise   on  the  Differential 

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Hall's  Car  Lubrication 12mo,  1  00 

Jones's  Machine  Design: 

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11 


MacCord's  Kinematics;  or,  Practical  Mechanism 8vo,  5  00 

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"          Velocity  Diagrams 8vo,  1  50 

Mahan's  Industrial  Drawing.     (Thompson.) 8vo,  3  50 

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WolflF's  Windmill  as  a  Prime  Mover Svo,  3  00 

Wood's  Turbines Svo,  2  50 

MATERIALS  OF  ENGINEERING. 

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Burr's  Elasticity  and  Resistance  of  the  Materials  of  Engineer- 
ing   Svo, 

Church's  Mechanics  of  Engineering Svo, 

Johnson's  Materials  of  Construction Large  Svo, 

Keep's  Cast  I'lon Svo, 

Lanza's  Applied  Mechanics Svo, 

Martens's  Handbook  on  Testing  Materials.     (Henning) . . .  .Svo, 
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and  their  Constituents • Svo, 

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Wood's  Treatise  on  the  Resistance  of  Materials  and   an   Ap- 
pendix on  the  Preservatiorn  of  Timber Svo, 

"       Elements  of  Analytical  Mechanics Svo, 

STEAM  ENGINES  AND  BOILERS. 

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12mo,  1  50 
Dawson's  "  Engineering  "  and  Electric  Traction  Pocket-book. 

16mo,  morocco,  4  00 

Ford's  Boiler  Making  for  Boiler  Makers ISmo,  1  00 

Goss's  Locomotive  Sparks Svo,  2  00 

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l'2mo,  2  00 

Button's  Mechanical  Engineering  of  Power  Plants Svo,  5  00 

"        Heat  and  Heat-engines Svo,  5  00 

12 


>,  5  00 

,  6  00 

,  6  00 

,  2  50 

>,  7  50 

,  7  50 

,  4  00 

,  1  00 

,  2  00 

r,  3  00 

,  8  00 

,  3  50 

,  8-50 

,  5  00 

,  2  00 

>,  3  00 

Kent's  Steam-boiler  Economy 8vo, 

Kneass's  Practice  and  Theory  of  the  Injector 8vo 

MacCord's    Slide-valves Svo, 

Meyer's  Modern  Locomotive  Construction 4to 

Peabody's  Manual  of  the  Steam-engine  Indicator 12mOi 

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Otlier  Vapors 8vo 

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Ileut-engines 8vo 

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Reagan's  Locomotive  Mechanism  and  Engineering 12mo 

Rontgen's  Principles  of  Thermodynamics.  (Du  Bois.) . . .  .8vo, 
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Smart's  Handbook  of  Engineering  Laboratory  Practice.  .12mo 

Snow's  Steam-boiler  Practice 8vo, 

Spangler's    Valve-gears 8vo 

"  Notes  on  Thermodynamics 12mo, 

Thurston's  Handy  Tables 8vo, 

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Thurston's  Handbook  of  Engine  and  Boiler  Trials,  and  the  Use 

of  the  Indicator  and  the  Prony  Brake 8vo 

"  Stationary  Steam-engines 8vo 

"          Steam-boiler   Explosions  in    Theory   and    in    Prac- 
tice   12mO; 

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tion, and  Operation 8vo 

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Whitham's  Steam-engine  Design 8vo 

Wilson's  Treatise  on  Steam-boilers-     (Flather.) 16rao 

Wood's    Thermodynamics,    Heat    Motors,    and    Refrigerating 
Machines   8vo, 


4  00 

1  50 

2  00 
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1  50 

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6  00 

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MECHANICS  AND  MACHINERY. 

Barr's  Kinematics  of  Machinery 8vo, 

Bovey's  Strength  of  Materials  and  Theory  of  Structures.  .8vo, 

Chordal. — Extracts  from  Letters 12mo, 

Church's  Mechanics  of  Engineering 8vo, 

"         Notes  and   Examples   in    Mechanics 8vo, 

Compton's  First  Lessons  in  Metal-working 12mo, 

Compton  and  De  Groodt.    The  ''pred  Lathe 12mo, 

Cromwell's  Treatise  on  Toothed  Gearing 12mo, 

"  Treatise  on  Belts  and  Pulleys 12mo. 

Dana's   Text-book    of   Elementary   Mechanics    for    the    Use    of 

Cfilleges  and  Schools 12mo, 

Dingey's  Machinery  Pattern  Making 12mo, 

Dredge's  Record  of  the  Transportation  Exhibits  Building  of  the 

World's  Columbian  Exposition  of  1893 4to,  half  mor., 

Du  Bois's  Elementary  Principles  of  Mechanics: 

Vol.  I. — Kinematics 8vo, 

Vol.  II.— Statics 8vo, 

Vol.  III. — Kinetics 8vo, 

13 


2 

50 

7 

50 

2  00 

6  00 

2 

00 

1 

50 

1 

50 

1 

50 

1 

50 

1 

50 

2 

00 

5  00 

3 

50 

4 

00 

3 

50 

Du  Bois's  Mechanics  of  Engineering.    Vol.  1 Small  4to,  7  50 

VoI.II Small  4to,  10  00 

Durley's  Elementary  Text-book  of  the  Kinematics  of  Machines. 

(In  preparation.) 

Fitzgerald's  Boston  Machinist 16mo,  1  00 

Flather's  Dynamometers,  and  the  Measurement  of  Power.  12mo,  3  00 

"        Eope    Driving 12mo,  2  00 

Goss's  Locomotive  Sparks 8vo,  2  00 

Hall's  Car  Lubrication 12mo,  1  00 

Holly's  Art  of  Saw  Filing 18mo,  75 

•  Johnson's  Theoretical  Mechanics 12mo,  3  00 

Johnson's  Short  Course  in  Statics  by  Graphic  and  Algebraic 

Methods.     (In  preparation.) 
Jones's  Machine  Design: 

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Part  IL — Form,  Strength  and  Proportions  of  Parts. ..  .Svo,  3  00 

Kerr's  Power  and  Power  Transmission Svo,  2  00 

Lanza's  Applied  Mechanics Svo,  7  50 

MacCord's  Kinematics;  or,  Practical  Mechanism Svo,  5  00 

"          Velocity  Diagrams Svo,  1  50 

Merriman's  Text-book  oh  the  Mechanics  of  Materials Svo,  4  00 

•  Michie's  Elements  of  Analytical  Mechanics Svo,  4  00 

Reagan's  Locomotive  Mechanism  and  Engineering 12mo,  2  00 

Reid's  Course  in  Mechanical  Drawing Svo,  2  00 

"      Text-book    of    Mechanical    Drawing    and    Elementary 

Machine   Design Svo,  3  00 

Richards's  Compressed  Air 12mo,  I  50 

Robinson's  Principles  of  Mechanism Svo,  3  00 

Ryan,  Norris,  and  Hoxie's  Electrical  Machinery.     (In  preparation.) 

Sinclair's  Locomotive-engine  Running  and  Management. .  12rao,  2  00 

Smith's  Press-working  of  Metals Svo,  3  00 

Thurston's   Treatise  on   Friction  and  Lost  Work   in  Machin- 
ery and  Mill  Work Svo,  3  00 

"  Animal  as  a  Machine  and  Prime  Motor,  and    the 

Laws  of  Energetics 12mo,  1  00 

Warren's  Elements  of  Machine  Construction  and  Drawing.  .Svo,  7  50 
Wei&bach's     Kinematics     and     the     Power     of     Transmission. 

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(man — Klein.)    , Svo,  6  00 

Wood's  Elements  of  Analytical  Mechanics Svo,  3  00 

"       Principles  of  Elementary  Mechanics 12mo,  1  25 

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METALLURGY. 

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Vol.  I.— Silver Svo,  7  50 

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Keep's  Cast  Iron Svo,  2  50 

Kunhardt's  Practice  of  Ore  Dressing  in  Lurope Svo,  1  50 

Le  Chatelier's  High-temperature  Measurements.     (Boudouard — 

Burgess.)  12mo,  3  00 

Metcalf's  Steel.    A  Manual  for  Steel-users 12mo,  2  00 

Thurston's  Materials  of  Engineering.     In  Three  Parts Svo,  8  00 

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and  Their  Constituents Svo,  2  50 

14 


MINERALOGY. 

Bamnger's    Description    of    Minerals    of    Commercial    Value. 

Oblong,  morocco,  2  50 

Boyd's  Resources   of   Southwest    Virginia 8vo,  3  00 

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Brush's  Manual  of  Determinative  Mineralogy.     (Penfield.)  .8vo,  4  00 

Chester's  Catalogue  of  Minerals 8vo,  paper,  1  00 

Cloth,  1  26 

"         Dictionary  of  the  Names  of  Minerals Svo,  3  50 

Dana's  System  of  Mineralogy Large  Svo,  half  leather,  12  50 

"      First  Appendix  to  Dana's  New  "  System  of  Mineralogy." 

Large  Svo,  1  OU 

"      Text-book  of  Mineralogy Svo,  4  00 

"      Minerals  and  How  to  Study  Them 12mo,  1  50 

"      Catalogue  of  American  Localities  of  Minerals .  Large  Svo,  1  00 

"      Manual  of  Mineralogy  and  Petrography 12mo,  2  00 

Elglestan's  Catalogue  of  Minerals  and  Synonyms Svo,  2  50 

Hussak's     The     Determination     of     Rock-forming     Minerals. 

(Smith.)    Small  Svo,  2  00 

•  Penfield's  Notes  on  Determinative  Mineralogy  and  Record  of 

Mineral  Tests Svo,  paper,  50 

Rosenbusch's  Microscopical  Physiography  of  the  Rock-making 

Minerals.      (Idding's.) Svo,  5  00 

•Tillman's  Text-book  of  Important  Minerals  and  Rocks.. Svo,  2  00 

Williams's  Manual  of  Lithology Svo,  3  00 


MINING. 

Beard's  Ventilation  of  Mines 12mo,  2  50 

Boyd's  Resources  of  Southwest  Virginia Svo,  3  00 

"       Map  of  Southwest  Virginia Pocket-book  form,  2  00 

•  Drinker's     Tunneling,     Explosive     Compounds,     and     Rock 

Drills 4to,  half  morocco,  25  00 

Eissler's  Modern  High  Explosives Svo,  4  00 

Goodyear's  Coal-mines   of  the   Western    Coast  of   the   United 

States    12mo,  2  50 

Ihlseng's  Manual  of  Mining Svo,  4  00 

Kunhardt's  Practice  of  Ore  Dressing  in  Europe Svo,  1  50 

O'DriscoU's  Notes  on  the  Treatment  of  Gold  Ores Svo,  2  00 

Sawyer's  Accidents  in  Mines Svo,  7  00 

Walke's  Lectures  on  Explosives Svo,  4  00 

Wilson's  Cyanide  Processes 12mo,  1  50 

Wilson's  Chlorination  Process 12mo,  1  50 

Wilson's  Hydraulic  and  Placer  Mining 12mo,  2  00 

Wilson's  Treatise  on  Practical  and  Theoretical  Mine  Ventila- 
tion   12mo,  1  25 


SANITARY  SCIENCE. 

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Svo,  3  00 

"         Water-supply    Ehigineering Svo,  4  00 

Fuertes's  Water  and  Public  Health 12mo,  1  50 

"        Water-filtration   Works 12mo,  2  50 

15 


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25 

2 

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2 

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2  00 

1 

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1  00 

2 

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1 

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1 

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3 

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5  00 

3  50 

1 

50 

Gerhard's  Guide   to  Sanitary  House-inspection 16mo,     1  00 

Goodrich's  Economical  Disposal  of  Torwns'  Refuse. .  .Demy  8vo,    3  50 

Hazen's  Filtration  of  Public  Water-supplies 8vo,    3  00 

Kierstcd's  Sewage  Disposal 12mo,     1  25 

Leach's   The   Inspection    and   Analysis   of   Food   with   Special 

Reference  to  State  Control.     (In  preparation.) 
Mason's   Water-supply.     (Considered    Principally  from   a  San- 
itary Standpoint.     3d  Edition,  Rewritten 8vo,     4  00 

**        Examination    of    Water.      (Chemical    and    Bacterio- 
logical.)     12mo, 

Merriman's  Elements  of  Sanitary  Engineering 8vo, 

Nichols's  Water-supply.     (Considered  Mainly  from  a  Chemical 

and  Sanitary  Standpoint.)     (1883.)  8vo, 

Ogden's  Sewer  Design ]2mo, 

•  Price's  Handbook  on  Sanitation 12mo, 

Richards's  Cost  of  Food.    A  Study  in  Dietaries 12mo, 

Richards  and  Woodman's  Air,  Water,  and  Food  from  a  Sani- 
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*  Richards  and  Williams's  The  Dietary  Computer 8vo, 

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Whipple's  Microscopy  of  Drinking-water 8vo, 

Woodhull's  Notes  on  Military  Hygiene 16mo, 


MISCELLANEOUS. 

Barker's  Deep-sea  Soundings 8vo,    2  00 

Emmous's  Geological  Guide-book  of  the  Rocky  Mountain  Ex- 
cursion   of    the    International    Congress    of    Geologists. 

Large  8vo, 

Ferrel's  Popular  Treatise  on  the  Winds Svo, 

Haines's  American  Railway  Management 12mo, 

Mott's  Composition,  Digestibility,  and  Nutritive  Value  of  Food. 

.  Mounted  chart, 

"      Fallacy  of  the  Present  Theory  of  Sound 16mo, 

Ricketts's  History  of  Rensselaer  Polytechnic  Institute,   1824- 

1894 Small    Svo, 

Rotherham's  Emphasised  New  Testament Large  Svo, 

"  Critical  Emphasised  New  Testament 12mo, 

Steel's  Treatise  on  the  Diseases  of  the  Dog Svo, 

Totten's  Important  Question  in  Metrology Svo, 

The  World's  Columbian  Exposition   of  1893 4to,     1  00 

Worcester  and  Atkinson.  Small  Hospitals,  Establishment  and 
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with  Plans  for  a  Small  Hospital ]2mo,     1  25 


HEBREW  AND  CHALDEE  TEXT-BOOKS. 

Green's  Grammar  of  the  Hebrew  Language Svo,  3  00 

"       Elementary  Hebrew   Grammar 12mo,  1  25 

"       Hebrew  Chrestomathy _ Svo,  2  00 

Gesenius's  Hebrew  and  Chaldee  Lexicon  to  the  Old  Testament 

Scriptures.     (Tregelles.) Small  4to,  half  morocco,  5  00 

Letteris's  Hebrew  Bible 8vo,  2  25 

16 


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2 

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Treo  'ssiinoHH  son 
100H3SlViraOM31VlS 


This  book  is  DUE  on  the  last  date  stamped  below 

nCT  1 1  1929 

M'    fi  ioo 


JAN  2  6  tut 


JUN  11  1953 

•JUN  2  9  RECO 

ItiiC'O  COL  im, 


Form  L-9-35m-8,'28 


1^ 


TX 

^^1 

Richards  -      1 

R39d 

Dietary  computer  1 

1 

TX 
R39d 


^^i 


